Blend all the base ingredients into a fine paste, except for curry powder and water. You can blend them all together or separately. Add few tablespoon of water to help with the blending process.

Add the blended mixture into a bowl together with curry powder and water. Stir and mix everything together. Set aside

Blend taucu separately with a few tablespoon of water, into a fine paste. Set aside.

Boil sweet potato with a bit of salt. Drain of water and blend into a puree with ¼ cup water. Set aside.

Boil spaghetti according to packet's instructions with extra 4 minutes cooking time. Drain of water and drizzle a bit of olive oil. Toss everything around and set aside.

Slice both red and green chillies and set aside. Cut some limes into wedges. Slice boiled eggs in halves. Chop some spring onion. Fried the whole tofu block until golden brown and then cut it into small pieces. Set everything aside as condiments later when serving.

Heat a deep pan or a pot with some oil on medium heat. Add in previously prepared base mixture. Cook for 10 minutes until it becomes thick and shiny. Stir now and then to prevent it from getting burnt.

Then add in beef slices. Stir everything together to coat the meat well with the mixture. Add in beef stock and stir everything well. Bring it to a gentle boil and cover the pan with a lid. Cook for 30 minutes or until the meat is tender.

Add in sweet potato puree, previously blended taucu and peanuts together with sugar. Adjust the sugar to your liking but the soup needs to be a bit sweet. Stir everything together and lastly add in lemon juice. Give it one last stir and cook for a final 2-3 minutes so that all the wonderful flavours are well combined. Serve immediately.

In a plate of a bowl, add in spaghetti. Then laddle in some soup together with some pieces of the tender meat. Now add in the fried tofu, boiled egg, spring onion, red and green chillies, fried shallots and some fresh bean sprouts. Enjoy!