Blend the red onion, garlic, 1 stalk of lemongrass, and a little water.

Sauté the blended mixture.

Mix 4 tablespoons of curry powder with water.

Add the chicken meat.

Add a little water and stir well.

Add 1 cup of coconut milk.

Add the tofu puffs.

Place the blanched yellow noodles and blanched mustard greens into a bowl.

Add the hard-boiled egg and mini fish cake that has been either fried or briefly boiled into the bowl.

Pour the curry gravy over the noodles and garnish with sliced large chili.