Curry Mee

Ingredients A
2.         Deep-fried tofu
75 gm. Cooked chicken
10 gm.  Long beans
10 gm.  Eggplant
   5 gm.  Foo pei (dried bean curd skin)
150gm.  Yellow noodles

Ingredients B
2.            Coconut milk (separated into two portions)
20 gm.    Lemongrass (chopped)
20 gm.    Shallots (chopped)
50 gm.     Curry powder
5 gm.       Curry leaves
10 gm.     Chilli paste

Method
Poach all items in ingredients A separately and put them aside.  Then heat wok, and add three spoons of oil.  Add all ingredients B except for the coconut milk, saute until aroma permeates, then only add a portion of coconut milk and leave the concoction to boil.  Next, add in the remaining portion of coconut milk and leave it to simmer.  Add all poached items into the curry soup and serve while it's hot.