1. To prepare spicy curry gravy, heat oil and fry (A) till golden. Add in curry powder, curry leaves and fry till fragrant.
2. Add in the thick coconut milk and stir well. Continue stirring till red chili oil forms on top. Dish out.
3. To prepare soup base, boil 1 pot of water, add chicken meat and bones and simmer for 30 minutes.
4. Add tofu, curry leaves, screw-pine leaves, 4 tbsp thick coconut milk and simmer for another 15 minutes.
5. Add 2 tbsp of the chili oil to give the soup the flavor and the delicious presentation.
6. Rinse lightly the noodle in luke-warm water, drain
7. To serve: In each bowl, place the bean sprouts, noodle, clams, tofu, shredded chicken meat (from soup base), fish cake slices and add soup to it. Add 1 tablespoonful of chili gravy.
8. Serve hot.

sssSSH...Grandma said: Screw-pine leaves added in the spicy curry soup will give it extra aroma. It is a popular noodle dish in Singapore, Malaysia and other parts of Asian. You may use round rice vermicelli too. The curry soup is sweetly scented with coconut milk;  spicy to arouse one's appetite.

Rojak or Spicy mixed vegetable and fruit salad You will love it as it is very tasty, with a wonderful salad sauce and the crunchy peanuts

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