1. 300g Na Na Curry paste 2. 1 litre chicken stock (Swanson brand preferred) 3. 300g coconut milk (Kara brand preferred) 4. 1kg cabbage, washed and cut 5. 8 pcs long beans, washed and cut (about 4cm long) 6. 2-3 pcs Tau Pok, deep fried 7. 2-3 pcs Tau Kua, deep fried 8. Tau Kee (bean curd skins), deep fried 9. Tanghoon 10. 2 ¼ teaspoon salt 11. 2 teaspoon Ajinomoto (Optional)
Bring curry paste and chicken stock to boil. Add Tau Pok, Tau Kua and Tau Kee. Let boil, then add cabbages, long beans and tanghoon. When vegetables become soft, add coconut milk. Do not cover lid once coconut milk is added. Add salt (and Ajinomoto, optional) to taste. Serve while hot.