- Saute yellow onions, celery, garlic and bird’s eye chillies under low heat until fragrant. Add chicken stock and bring it to boil.
- When stock boils, add Kimball Macaroni. Add chicken stock or water from time to time until the macaroni is cooked.
- Add other ingredients and season with some fish sauce, sugar and lime juice.
- Turn off heat when seafood are cooked.
- Serve immediately.