Method

1. Heat 1 teaspoon of oil in a pot over a high heat and then add the prawn head and tails. Cook for a few minutes until they change in colour. Add the chicken stock and bring to the boil. Turn the heat down to a simmer and cook for 5 minutes. Add the chicken and gently poach in the stock for 20 minutes. Turn the heat off and remove the chicken and reserve for later. Strain stock.

2. Heat oil in a large pot and add the paste. Fry paste over a medium heat for a minute and then add the strained stock followed by the coconut milk. Add palm sugar and soy and simmer over a medium on a low heat for 15 minutes.

3. In the meantime, shred chicken and discard skin, fat and bones and soften noodles as per packet instructions.

4. Now add the tofu and cook for a few minutes then add the prawns and cook for 1-2 minutes to just cook the prawns, followed by the choy sum.

5. To serve, portion both vermicelli and Hokkien noodles into bowls and top with shredded chicken. Using a slotted spoon scoop out tofu, prawns and choy sum and spoon over noodles. Use a ladle to pour over soup and garnish with egg, bean sprouts, lime, coriander and Thai basil.