In a medium pot over medium heat, add 1 tablespoon oil. Add the yellow curry paste and belacan; fry for 1–2 minutes until fragrant to bloom the spices.

Pour in the chicken or vegetable stock and stir to dissolve the paste. Add the bruised lemongrass, galangal slices, pandan leaf, palm sugar, fish sauce, and soy sauce. Bring to a low simmer, uncovered, for 12–15 minutes to develop flavor.

Stir in the coconut milk and lower heat so the broth is barely simmering. Simmer gently for another 5–7 minutes. Taste and adjust seasoning with more fish sauce, sugar, or sambal to balance salt, heat, and sweetness.

Aromatics & Spice

In a small skillet over medium heat, warm the remaining 1 tablespoon oil. Add sliced shallots and cook until softened and slightly caramelized, about 4–5 minutes.

Add the minced garlic, rehydrated/blended dried chilies (or chopped fresh chilies), and turmeric powder. Fry for another 1–2 minutes until fragrant but not burnt. Transfer this aromatic mixture into the simmering broth and stir to combine. Simmer 2–3 minutes more.

Noodles & Proteins

If using dried noodles, cook them according to package directions in boiling water until just tender. Drain and divide into serving bowls (about 2 oz cooked noodles per serving if serving 4). If using fresh noodles, blanch briefly in boiling water 20–30 seconds, drain, and portion into bowls.

If using shrimp and fish cake: add shrimp and fish cake slices into the simmering curry broth for the final 2–3 minutes until shrimp are just cooked through and opaque.

Gently heat young tau foo pieces: you can simmer them in the curry broth for 1–2 minutes to warm through and allow some curry flavor to penetrate, or briefly deep-fry/pan-fry if you prefer crisp edges before adding to bowls.

Vegetables & Garnishes

Blanch bean sprouts and Chinese spinach (kangkong) or bok choy in boiling water for 20–30 seconds until just tender-crisp, then drain and divide among bowls over the noodles.

Assemble bowls: place noodles in the base, arrange warmed young tau foo pieces, shrimp and fish cake (if using), blanched vegetables and a generous ladle of hot curry broth with coconut milk over everything.

Top each bowl with chopped cilantro, fried shallots, and a small dollop of sambal. Serve with lime wedges and extra chopped red chili on the side for additional heat.