Deep fry Everbest Veg. Seafood Yuba until golden crispy , drain and keep aside.
Blanch the yellow noodle in the boiling water, place in serving bowl.
Heat oil in a wok or frying pan, fry the curry leaves for half a minute until fragrant, then add in the vegetarian curry chicken paste, chilli, lemongrass, water and seasoning then cook until boil.
Add in tomato, long bean, Everbest Veg. Seafood Yuba then simmer for 3 minutes.
Add in coconut milk, turn off the heat when boiled.
Pour the soup into a bowl of noodle, serve hot with peppermint on top.