This spicy coconut fish soup with vermicelli noodles is fusion of Thai spices and the beloved fish soup you find at your nearby hawker centre.
1Place noodles in a large, heatproof bowl. Cover with boiling water. Set aside 5 mins, until tender. Drain well.
2Meanwhile, heat oil in a large saucepan on medium. Add curry paste and cook, stirring, for 1 min, until fragrant.
3Blend in stock and coconut milk. Simmer gently, 4-5 mins. Add fish, bai cai stems and baby corn. Simmer 2-3 mins, until fish is just cooked through. Add bai cai leaves and remove from heat.
4Divide noodles among serving bowls and ladle over soup. Top with a small amount of beansprouts, coriander and chilli, to serve. Accompany with lime wedges.