( SERVES 4 )
Photo by Carolyn Robertson
1. Grind the first seven ingredients in a mortar and pestle or in a food processor to form a spice paste. Heat a large heavy-based saucepan, add oil and spice paste and cook over a medium heat for 1-2 minutes so that flavours are released.
2. Add stock and bring to the boil, then simmer for 10 minutes. Add coconut milk and simmer for a further five minutes. Add seafood and simmer for five minutes to cook.
3. Drain noodles and add, then simmer for two minutes to heat through. Season with fish sauce to taste. Ladle into bowls and garnish with spring onions and extra chilli if desired.
Drink jasmine or green tea, or lager, with Asian dishes. If you prefer wine, opt for aromatic wines such as dry riesling, gewurztraminer or pinot gris. Shaoxing rice wine, a Chinese wine made from rice, millet and yeast, is available in Asian grocery stores and some supermarkets. You can substitute dry sherry.