500g green prawns
2 tbsp organic virgin coconut oil
2 cups water
250g rice vermicelli noodles
180g hard tofu, cut into 2cm cubes
1½ cups fish stock or homemade prawn stock
270ml can coconut milk
250g bean shoots
1 tbsp fresh chilli
4 green shallots, sliced, to garnish
Fresh coriander leaves, to garnish
1 brown onion, peeled and chopped
2 garlic cloves, crushed
3cm piece fresh ginger, peeled and grated
2 lemon grass stalks, peeled and thinly sliced
6-8 macadamia nuts
1 tsp shrimp paste
1 tbsp fish sauce, or to taste
1 tbsp lemon juice
1 tsp ground cumin
1 tsp ground coriander
To make the curry paste, place all the ingredients in the bowl of a food processor, and process until smooth and well combined. Set aside.
Shell and devein the prawns, reserving the heads and shells. Heat ½ tbsp. of the coconut oil in a large saucepan over medium heat and cook the reserved prawn heads and shells for 5 minutes or until orange and aromatic.
Add the water to the saucepan and bring to the boil. Reduce heat to medium and simmer, uncovered, for 10 minutes or until liquid is reduced by half. Strain liquid and discard the solids. Reserve the prawn stock.
Cook rice vermicelli noodles in a large saucepan of boiling water for 2 minutes. Drain and reserve.
Heat the remaining 1 tbsp of coconut oil in a saucepan over medium heat and cook tofu, stirring, until lightly golden. Set aside.
Add prawn and fish stocks, and curry paste to the saucepan, bring to the boil and reduce heat to low. Stir in coconut milk, peeled prawns and fried tofu and simmer gently for 3-5 minutes or until prawns change colour and are just cooked. (It is important you simmer the soup gently at this point as the coconut milk will separate if boiled.)
Drain and divide among 4 deep soup bowls. Ladle soup over noodles and top with bean shoots. Garnish with green shallots and coriander leaves.