Peel and coarsley chop the onion.
Destem, deseed and coarsely chop the pepper and jalapeno.
Peel and coarsley chop the garlic.
Halve the potatoes.
Coarsley chop the carrot.
Destem the coriander.
Juice the limes.
Fit the blade to the chopper attachment.
Add Ingredients 1 (onion, pepper, chilli, garlic) into the mini chopper attachment.
Pulse until finely chopped.
Add Ingredients 2 (oil) into a large saucepan.
Heat over a medium heat.
Add the chopped vegetables into the saucepan.
Cook for 10 minutes stirring frequently until softened.
Add Ingredients 3 (coriander, cumin) into the saucepan.
Cook for 2 minutes stirring frequently.
Transfer the contents of the saucepan to a jug.
Fit the blender attachment to the hand blender.
Add Ingredients 4 (water, coriander) to the jug.
Blend until smooth.
Fit the mini chopper attachment to the hand blender.
Add Ingredients 5 (carrots) into the chopper.
Add Ingredients 6 (potatoes, fish sauce, stock) into a clean saucepan.
Bring to a boil.
Boil for 5 minutes.
Add the chopped carrots.
Boil for 5 minutes until soft.
Add Ingredients 7 (seafood) into the saucepan.
Cook for 5 minutes or until cooked.
Add the contents of the jug to the saucepan.
Bring to a simmer, stirring occasionally.
Add Ingredients 8 (coriander, lime juice) into the saucepan.