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Blend in blender, to make a smooth paste, chilies, shallot, garlic, lemongrass, galangal, lime leaves, turmeric, cilantro and water. Bring chicken broth to a boil, add the fish, lower the heat and simmer for 10 minutes. Transfer fish to small bowl and break apart. Add the paste and blend well. Set aside. In a large pot, heat oil over medium heat, add 1/2 cup of coconut milk and cook until the oil separates. Stir in fish mixture and cook 3 minutes. Add broth and remaining coconut milk, along with fish sauce, sugar, salt and lime leaves. Bring to a boil and cook for 5 minutes. Bring water and turmeric to a boil in a medium saucepan. On vegetable at a time blanch the watercress, beans and bean sprouts. Remove and rinse with cold water. Serve over rice bundles. Mix well.
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