To prepare coriander roots for use in the curry paste, remove all the fibrous small brown off-shoots from the main root by scraping with a teaspoon.

To remove lobster meat from shells: cut the cooked lobster tails lengthwise, loosen the meat with fingers and pull it out in one whole section.

Please refer to Cookidoo® for the Chicken stock paste recipe.

Translucent high-fibre Konjac noodles are made from the root of a plant and contain virtually no kilojoules.

Miso paste is a staple of Japanese cuisine, made of fermented soybeans. It is a savory paste commonly used to give depth and flavor to soups and may also be used to make sauces and marinades. It can be found in Asian grocery stores or in the international section of general supermarkets. If you can't find miso paste, use 2 teaspoons chicken or vegetable stock paste instead.

Probably one of the most ancient and famous soups in Thailand, the spicy Thai seafood soup, also called Tom Yum , is a Thai food icon, known for its distinct sour and hot flavours with the generous use of fragrant herbs. This soup consists of a basic broth flavoured with fresh ingredients such as lemon grass, kaffir lime leaves, galangal, lime juice, fish sauce and chilli peppers.

Refer to The Basic Cookbook for the Chicken stock paste recipe.

For added flavour and texture, lightly pan-fry the prepared yong tau foo in a little oil before adding it to the soup.