–          Clean prawns, remove shells, leave tails. Remove squids’ skin, clean them, cut them into bite-sized pieces. Soak clams in water, wash them, leave them dry. Wash cinnamon, star anises, leave them dry.

–          Heat the pan with 2 tablespoons of cooking oil. When oil is heated, add onions, minced lemongrass, cinnamon, star anises to stir-fry. Add 1 tablespoons of curry powder. Add coconut water, broth to boil.

–          Add seasoning powder, salt, sugar. Then add prawns, squids, clams to cook. Put rice noodles in bowls, pour boiling water in then swiftly remove water. Put prawns, squids, clams on top, pour the broth in. Serve with coriander, basil, bean sprouts, chilli fish sauce.

 

- 150gr tiger prawns.
- 100gr squids.
- 200gr clams.
- 150gr basil, coriander.
- 50gr bean sprouts.
- 20gr minced lemongrass.
- 30gr cinnamon, star anises.
- 1/2 diced onions.
- 1 cup of fresh coconut water.
- 1/2 cup of coconut milk.
- 3 bowls of bone broth.
- Seasoning powder, sugar.
- Salt, cooking oil.