Simon Rimmer's fragrant and delicious Thai-style soup comes together in less than 30 minutes.
Blend all of the curry paste ingredients in a food processor to a smooth paste. (You can do this is in a pestle and mortar.)
For the soup, heat the half of the oil in a frying pan and fry the paste for 4-5 minutes, or until fragrant.
Add the stock and carrot and bring the mixture to the boil. Cook for 1-2 minutes, then add the prawns and seabass and cook for a further 2-3 minutes.
Meanwhile, heat a griddle until hot and rub the scallops with the remaining oil. Fry the scallops for one minute on each side.
To serve, divide the noodles and beansprouts among serving bowls, ladle over the soup and top with the scallops.
Garnish with the coriander, lime wedges and chillies.
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