Spicy Seafood Broth

50g red chilli 20g ginger 80g shallot 20g candlenut 5g garlic 20g lemon grass 20g dried shrimp 100g coconut cream 5g curry leaves 50g cooking oil

Blend ginger, shallot, garlic, candlenut, dried shrimp, lemon grass, and red chilli in a food processor until the texture is fine.

Heat up the oil in a pan and add the blend mixture and curry leaves. Stir until all ingredients are thoroughly cooked.

Add in seafood stock and simmer for 15 minutes.

Add in coconut cream and continue to simmer for 5 minutes.

Season with salt and sugar.

Blanch the noodle, prawn, squid, fish, fried tofu, long beans, and bean sprout. Arrange the ingredients in a bowl and pour over the spicy seafood broth. Garnish with coriander leave and red chilli.