Preparation:

1. In a mortar, pound the dried chilies, turmeric, garlic, and shallot until it is mixed well. Then, add the mackerel and shrimp paste. Pound until blended. This creates the spicy paste.
2. In a pot, mix water with the spicy paste. Then, bring to a boil. When the soup is vigorously boiling, add the coconut shoot.
3. Season with fish sauce, sugar and tamarind juice. Bring the soup to a boil once again using high heat. Then, remove from heat.

Note : The name of this particular dish means "Yellow Soup" because of its colour. The yellow colour comes naturally from turmeric.