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This has savoury earthy floral sweet spicy flavours, with a good mouthfeel of the coconut milk.
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The key lies in their use of fresh coconut milk, giving it a lovely brightness.
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The spicy coconut curry soup / broth is made with water, coconut milk, garlic, ginger, candlenut, dried prawns, belacan / fermented shrimp paste, lemongrass, vietnamese coriander / laksa leaf, shallots, and chili.
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Garnished with thick rice vermicelli noodles, fish cake, prawns, cockles, bean sprouts, fried tofu puffs, shredded chicken meat, hard boiled eggs, and sambal belacan / fermented shrimp chili paste.
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Entry level standard for a good rendition.
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Donald & Lily Restaurant
More details in profile & blog