Spicy Coconut Laksa with Prawns and Noodles

1.Prepare the laksa paste by blending the soaked chilies, shallots, garlic, lemongrass, galangal, turmeric, coriander, shrimp paste, and nuts in a food processor until a smooth paste forms.

2.Heat vegetable oil in a large pot over medium heat. Add the laksa paste and sauté for 5-8 minutes until fragrant and the oil begins to separate from the paste.

3.Pour in the stock and bring to a gentle boil. Reduce heat and simmer for 10 minutes to allow the flavors to meld.

4.Stir in the coconut milk, fish sauce, sugar, and salt. Add the fried tofu puffs and simmer for another 5 minutes.

5.Add the prawns to the broth and cook for 2-3 minutes until they turn pink and opaque.

6.Divide the soaked rice noodles and bean sprouts into four deep serving bowls.

7.Ladle the hot coconut broth, prawns, and tofu puffs over the noodles.

8.Garnish with fresh cilantro, sliced red chili, and a lime wedge on the side.