Make the paste by blending the ingredients together until smooth.
Using a large non stick pan, cook on a moderate heat for 4 minutes, stirring occassionaly.
Remove and set aside.
Cut the tofu into quarters, then cut each quarter into quarters again (handle these carefully as they break easily).
Heat the oil in the pan and fry the tofu pieces, turning them over several times, until they are slightly coloured.
Drain on kitchen paper and set aside.
Rub the prawns with the salt and set aside.
Bring the stock to the boil.
Stir in the paste and cook for 2 minutes.
Add the prawns and cook for 2 minutes, then remove them with a slotted spoon and set aside.
Pour the coconut milk into the stock and bring to the boil and simmer for 4 – 5 minutes.
While you are doing this, place the noodles, prawns and tofu into bowls.
Then add the bean sprouts and eggs.
Adjust the seasoning of the soup and bring it to a rolling boil, then ladle the soup into the bowls.
Garnish and serve immediately.
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