1/3 cup vegetable oil (80ml)
2 bone-in chicken breasts (skin removed)
3 pandan leaves (shredded and knotted)
12 oz bean sprouts (trimmed) (340g)
6 oz beehoon (dried rice vermicelli), soak in warm water for 30 minutes to soften (170g)
12 oz fresh yellow noodles or dried yellow noodles (225g)
8 oz shrimps (peeled and deveined) (225g)
1 can coconut milk (14 oz/400ml)
4 oz deep fried tofu (sliced) (113g)
Salt to taste
5 shallots (peeled and halved)
3 cloves garlic (peeled, and halved)
3 dried chilies (seeded and soaked in hot water to soften)
1 stalk lemongrass (slice bottom third into rings)
1 1/2 inch ginger (peeled and thickly sliced)
1/2 cup curry powder (50g)
1/2 cucumber (julienned)
3 to 4 sprigs mint leaves (stems removed)
1 lime (cut into wedges)
4 to 6 tsp fried chili paste
Blend all spice paste ingredients with ¼ cup (60ml) water until smooth. Pour mixture into a bowl. Mix with curry powder to form a thick paste.
Heat vegetable oil in a large pot over medium heat. Stir fry spice paste until fragrant, about 5 minutes. Add chicken breasts and cook until opaque, about 3 minutes.
Pour in 6 cups (1.4 liters) water. Add pandan leaves. Cover and bring soup to a boil. Reduce heat and allow it to simmer for 20 minutes.
In the meantime, fill a separate pot half full of water. Bring to a boil. Scald bean sprouts for about 20 seconds. Remove with a metal strainer.
Add beehoon (dried rice vermicelli) and cook for 2 minutes. Remove with metal strainer.
Cook fresh yellow noodles in boiling water for 2 to 3 minutes and dried yellow noodles for 3 to 5 minutes. Remove with metal strainer. Set aside.
Remove chicken breasts from curry soup with tongs. When cool enough to handle, shred meat and discard bones.
Lower shrimps into curry soup with a metal strainer. Allow shrimps to cook for 3 to 4 minutes until shrimps curl and turn pink. Remove and set aside.
Pour coconut milk into soup. Add deep fried tofu and season with salt. Bring it up to a boil and allow coconut milk to heat through. Turn off heat.
Place a portion of noodles, bean sprouts, some shredded chicken, and shrimps in a bowl. Pour curry soup over noodles and vegetables. Garnish with cucumber and mint leaves.
Serve Immediately with fried chili paste and lime wedges.