Instructions:

1. Blend all spice paste ingredients with ¼ cup water until smooth. Pour mixture into a bowl. Mix with curry powder to form a thick paste.
2. Heat vegetable oil in a large pot over medium heat. Stir fry spice paste until fragrant, about 5 minutes. Add chicken breasts and cook until opaque, about 3 minutes.
3. Pour in 6 cups water. Add pandan leaves. Cover and bring soup to a boil. Reduce heat and allow it to simmer for 20 minutes.
4. In the meantime, fill a separate pot half full of water. Bring to a boil. Scald bean sprouts for about 20 seconds. Remove with a metal strainer.
5. Add beehoon (dried rice vermicelli) and cook for 2 minutes. Remove with metal strainer.
6. Cook fresh yellow noodles in boiling water for 2 to 3 minutes and dried yellow noodles for 3 to 5 minutes. Remove with metal strainer. Set aside.
7. Remove chicken breasts from curry soup with tongs. When cool enough to handle, shred meat and discard bones.
8. Lower shrimps into curry soup with a metal strainer. Allow shrimps to cook for 3 to 4 minutes until shrimps curl and turn pink. Remove and set aside.
9. Pour M&S Coconut Milk into soup. Add deep fried tofu and season with salt. Bring it up to a boil and allow coconut milk to heat through. Turn off heat.
10. Place a portion of noodles, bean sprouts, some shredded chicken, and shrimps in a bowl. Pour curry soup over noodles and vegetables. Garnish with cucumber and mint leaves.
11. Serve Immediately with fried chili paste and lime wedges.