Broth:

1 (14 ounce) can low-sodium chicken broth, plus water to equal 4 cups

5 whole dried red chiles

2 small sprigs mint

1/2-inch fresh gingerroot, thinly sliced

1 teaspoon sugar

1/2 reaspoon salt

1 star anise

1/4 teaspoon ground red chili paste

Seafood:

5 cups water

1/4 teaspoon salt

3/4 pounds of white fish fillet, such as cod or halibut skinned and cut into 1-inch chunks

1/2 pound medium prawns, peeled and deveined

Vegatables:

6 dried shiitake mushrooms

2 ounces rice stick noodles

2 small tomatoes, cored

1 teaspoon cornstarch dissolved in 2 teaspoons water

3 tablespoons Thai fish sauce

2 teaspoons sugar

2 cups finely shredded Chinese cabbage

1/4 cup finely slivered water lily root or bamboo shoots

3 tablespoons fresh lime juice

1 tablespoon cider or rice vinegar

1 teaspoon fresh ground gingerroot

2 tablespoons finely chopped mint

2 tablespoons finely chopped cilantro

6 large spinach leaves, shredded

2 green onions, finely slivered

1. Prepare the broth: In a medium pan, combine the broth-water mixture with the red chilies, mint, ginger, sugar, salt, star anise and chili paste. Simmer 10 minutes. Remove the star anise and continue cooking at a simmer for 5 minutes. Remove from the heat and let infuse for 15 minutes, then strain and set aside.

2. Prepare the seafood: Combine the water and salt in a medium pan and bring to a boil. Put the fish chunks into the water, reduce the heat to medium and time for 2 minutes, then add the prawns and time for 1 minute. Remove the fish to a bowl with a slotted spoon. Reserve 1 cup of the cooking liquid.

3. Prepare the vegetables: Put the dried mushrooms into a small bowl and cover with 1 cup hot water. Cover the bowl and set aside for 30 minutes, or until softened. Drain, reserving 3/4 cup of the liquid. Cut away the stems from the mushrooms and dice and set aside.

4. Put the rice stick noodles into a medium bowl and cover with hot water. Cover the bowl and set aside 30 minutes, or until softened, Drain well. Cut into smaller lengths with a kitchen scissor and set aside.

5. Bring a small pan of water to the boil. Put the tomatoes into the pan, remove from the heat and set aside for about 1 minute. Drain, peel and seed the tomatoes, then dice coarsely.

6. In a large pan, combine the broth, mushroom soaking liquid and seafood cooking liquid. Bring to a boil. Stir in the dissolved cornstarch, fish sauce and sugar. Then add the dried mushrooms, tomatoes, cabbage, water lily root or bamboo shoots, bell pepper, lime juice, vinegar and ginger; reduce heat and simmer for 2 minutes. Stir in the seafood, noodles, mint, cilantro, spinach and green onions; simmer for 2 minutes. Remove from the heat and set aside for 5 minutes. Adjust seasoning with a little more fish sauce if necessary and serve.