Thoma Ka Thai Steamer Bowl

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Oil, for frying

12 ounces rice noodles 

6 clams, scrubbed 

10 to 12 ounces Thom Ka Steamer Broth, recipe follows

6 to 8 mussels, scrubbed 

2 to 3 scallops, split 

Three 21/25 tiger prawns, split 

1/2 softshell crab, marinated in sriracha for 1 hour

1/4 cup potato starch

6 cherry tomato halves 

1 to 2 scallions, cut on the bias 3/4-inch thick

1 tablespoon Sweet Chili Paste, recipe follows

1 teaspoon micro basil

1 teaspoon micro cilantro

Thom Ka Steamer Broth:

1 1/2 quarts coconut milk

2 stalks lemongrass 

4 ounces galangal root 

4 Thai chiles 

1 cup granulated sugar 

1/4 cup fish sauce 

2 tablespoons salt 

6 makrut lime leaves, split 

Juice of 4 limes

Sweet Chili Paste (Nam Phrik Pow):

6 ounces dried Thai chiles, toasted and seeded

10 to 12 shallots roasted in their skins, flesh squeezed out

10 small garlic cloves roasted in their skins, flesh squeezed out

3 1/2 ounces dried shrimp 

2 cilantro stems, chopped 

1 slice galangal root 

2 cups cooking oil

3/4 cup tamarind paste 

1/2 cup palm sugar or light brown sugar 

2 to 3 tablespoons fish sauce 

1 tablespoon salt 

1/2 teaspoon shrimp paste 

1 tablespoon lime juice