To prepare the prawn stock, separate the prawn meat and skin and head. Then stir fry the prawn�s skin and head until cooked. Add in 1liter of water together with the Vietnamese coriander. Bring to boil, then lower heat and let it simmer for at least 30 mins.
Blanch the noodles and prawn meats and set aside.
Boil the eggs in a pot of boiling water for 10 mins.
Now for the paste, cut dried chillies, fresh chillies, galangal, garlic, shallots and lemongrass into smaller pieces. Then combine with the rest of the paste ingredients in a blender. Blend until smooth.
Heat up 3tbsp of oil in a pot, then saut�/ stir fry the paste until fragrant.
Add in the prawn stock with another 500ml of water into the pot. Let the soup boil for 10-15 mins on medium-high heat.
Add in coconut milk, fried tofu and the fish cakes. Bring to a boil then turn off the stove.
Serve by combining the noodle, hard-boiled egg, prawns and soup in a bowl.
