150 gm dried thin rice noodles 80 gm green beans, sliced 1/4 cup oil 1 tsp ground coriander 1 tsp ground tumeric 1 tsp ground cumin 2 cups coconut milk 3 cups chicken stock 2 tsp sugar 300 gm fresh egg noodles 1 cup beanshoots 125 gm firm tofu, deep-fried in square 150 gm cooked chicken 8 small cooked prawns, peeled fresh mint for garnish
Cover rice noodles with boiling water and stand 20 minutes. Drain. Add beans to a pan of boiling water, bring back to the boil and cook 1 minute, then drain and refresh under cold water.
Heat oil in a wok, add paste and stir over medium heat for 5 minutes, or until fragrant. Reduce heat, add spices and cook for 2 minutes. Stir in coconut milk, stock, sugar and 1/2 teaspoon salt, bring to the boil and simmer for 2 minutes.
Cover fresh egg noodles with boiling water in a bowl and stand for 1 minute, then drain.
Divide both noodles, beans, beanshoots, fried tofu, chicken and prawns among warm serving bowls. Spoon over hot soup mixture and garnish with mint.
1 onion, coarsely chopped 1 tbsp grated ginger 1 tbsp grated galangal 2 cloves garlic, crushed 2 stalks lemongrass, finely sliced 4 dried red chillies, soak/drain/chop 4 macadamias, crushed 1 tbsp belacan (shrimp paste)
Process all ingredients in a food processor until finely chopped and well combined.