To begin, prepare the fish by boiling it in a small pot of water for 5-7 minutes until fully cooked. Once done, remove the fish, drain any excess water, and let it cool slightly. Using a fork, flake the fish into small pieces, ensuring no bones remain. Set aside for later use.

In a large pan, heat 2 tablespoons of vegetable oil over medium heat. Add the finely chopped onion, minced garlic, and sliced galangal or ginger. Sauté for 3-4 minutes until the onion becomes soft and translucent, releasing its fragrance.

Next, stir in the red curry paste and continue to sauté for an additional 2 minutes. This step helps to bring out the deeper flavours of the curry paste. Add the bruised lemongrass and torn kaffir lime leaves for extra aromatic depth.

Slowly pour in the coconut milk, stirring constantly to blend the curry paste with the milk. Add the chicken or fish broth to create a smooth sauce. Bring the mixture to a simmer and let it cook for 5 minutes to allow the flavors to meld.

Add the flaked fish to the curry sauce, followed by the fish sauce and palm sugar. Stir to combine everything, and let it simmer for another 5-7 minutes. Taste the sauce and adjust seasoning as needed, adding more fish sauce for saltiness or sugar for sweetness.

While the curry simmers, prepare the rice noodles. If using fresh noodles, briefly steam or blanch them in boiling water to soften. If using dried noodles, cook according to package instructions, then drain and rinse under cold water to stop the cooking process. Set the noodles aside.

Remove the lemongrass and kaffir lime leaves from the sauce before serving. Plate the rice noodles in individual bowls, and generously ladle the fish curry sauce over the top.

Garnish each bowl with fresh herbs, bean sprouts, cucumber slices, and halved boiled eggs. Serve with lime wedges on the side to add a burst of citrus flavour. Enjoy your Kanom Jeen Nam Ya with extra fresh vegetables or a side of Thai chili paste for added heat!