Directions

To Prep

1. Poach the fish until cooked. Then separate the cooked flesh from the bone. Keep the cooking liquid and bones.
2. Finely blend the bones, fins, and tails together with the cooking liquid using a blender.
3. Strain the fish stock through a fine-mesh sieve and set aside.
4. Clean and gut your prawns but reserve the head and shells. Blend the prawn flesh into a paste and reserve for later.
5. Boil the prawn heads and shells in 3-4 cups of water then transfer into a blender and finely blend.
6. Strain the prawn stock through a fine-mesh sieve. Set it aside.
7. Meanwhile, blend the dried shrimps and salted fish with some water until you get a paste. Reserve for later.
8. Finely blend the shallots, garlic, galangal, ginger, and dried chillies in a blender.
9. Dry toast the anise and coriander seeds in a frying pan until fragrant. Then, rind using a mortar and pestle.
10. Heat up some oil in a large pan or wok. Sauté the blended aromatics together with the stalk of lemongrass.
11. When fragrant, add in the ground herbs and curry powder. Sauté until the oil splits.
12. Next, add in the fish stock, followed by the prawn stock. Bring the soup up to a boil and add in the coconut milk.
13. Then add to the soup, the blended dried shrimp, blended salted fish, blended prawn flesh, and cooked fish flesh.
14. Allow the soup to simmer then add in the slices of asam keping, palm sugar, toasted coconut, torch giner, Thai basil, and Vietnamese coriander.
15. Season with salt and sugar to taste. Bring the soup up to a boil and allow to thicken slightly.

To Cook

1. Prepare the spaghetti according to packet instructions, and portion in a soup bowl.
2. Toss the snake beans with Thai basil and Vietnamese mint until uniformly mixed.
3. Garnish the noodles with cucumber, bean sprouts, and snake beans and herb mix.
4. Ladle the hot soup over the noodles. Serve.