Coconut Seafood White Bee Hoon Soup with Pandan You Tiao

Prepare the broth: Heat vegetable oil in a large pot over medium heat. Add minced garlic and sliced shallots and sauté until fragrant and lightly golden. This will build the base of your flavor.

Infuse the broth: Add bruised lemongrass and ginger to the pot. Sauté for another minute to release their aroma, filling your kitchen with a fragrant, citrusy scent.

Add liquids: Pour in the chicken broth and coconut milk. Bring to a simmer and let it cook for 15 minutes. This allows the flavors to meld together and create a rich, creamy broth. The broth should be a pale yellow color with the aromatic oils glistening on the surface.

Season the broth: Season the broth with fish sauce, sugar, salt and white pepper to taste. Adjust as needed to achieve a balanced flavor profile. The broth should be savory, slightly sweet, and have a subtle coconut undertone.

Cook the seafood: Add the prawns, squid, fish cake slices, and cockles (if using) to the simmering broth. Cook until the prawns turn pink and the squid is cooked through, about 3-5 minutes. Do not overcook the seafood.

Add the noodles: Stir in the soaked white bee hoon noodles and cook until they are heated through and softened, about 2-3 minutes.

Prepare Pandan You Tiao: In a small bowl, mix the pandan extract with water. Cut each You Tiao piece in half or thirds lengthwise.

Infuse You Tiao: Brush the pandan mixture evenly over each piece of You Tiao. Make sure each piece is well-coated with a bright green hue.

Fry the You Tiao: Heat oil in a deep fryer or large pan to 180°C (350°F). Carefully fry the pandan-infused You Tiao until golden brown and crispy, about 1-2 minutes per side. Remove and drain on paper towels.

Serve: Ladle the Coconut Seafood White Bee Hoon Soup into bowls. Garnish with chopped chilli padi (optional) and a wedge of lime. Serve immediately with the crispy Pandan You Tiao on the side for dipping.