Directions

1) Make the curry paste: Heat the oil in a large wok over medium heat. Add all curry paste ingredients and cook, stirring occasionally until fragrant, about 30 minutes.
2) Remove from the heat and set aside. Remove the cinnamon sticks, pandan, curry leaves and lemongrass.
3) Make the curry broth: Put both broths, coconut milk, curry paste, soy sauce, curry leaves, turmeric, lemongrass, and sugar in a large stockpot over high heat. Reduce the heat to medium and simmer for about 15 minutes.
4) Remove from the heat, and pour in the evaporated milk.
5) Strain the broth and season to taste with salt.
6) Assemble: Bring a large pot of water to a boil over medium-high heat.
7) Drop in the bean sprouts and blanch for 10 to 15 seconds. Remove with a slotted spoon and set aside.
8) Drop in the noodles and cook until soft, 1 to 2 minutes. Strain in a colander.
9) Divide the noodles among 10 bowls. Divide the chicken and shrimp among the bowls, placing them on top of the noodles. Pour in enough broth to barely cover and garnish with mint and scallions.