To make the stock: in a stockpot, add the oil and sauté the instant curry paste. Cook for about 5 minutes or until aromatic.

Add in lemongrass and kaffir lime leaves. Cook for another 2-3 minutes.

Add the chicken broth and water, Bring the stock to boil; then lower the heat to simmer once it has boiled.

Add the coconut milk and salt to taste; and keep the stock on simmer.

Add the prawns, fish balls, and tofu puffs while keep the stock on simmer.

Soak the noodles in a large bowl of boiling water for about 8-10 minutes until cooked. Drain, and then rinse through with cold water to prevent it from sticking together.

Add in the beansprouts to a bowl of boiling water and cook for another minute.

To assemble: divide the noodles between bowls and add a handful of bean sprouts. Top the noodles with prawns, fish balls, and 1/2 egg. Add the broth and garnish with cilantro. Serve immediately.