Creamy Coconut King Prawn Laksa

1

Soak the rice vermicelli noodles in hot water for 10-15 minutes until soft, then drain and set aside.

2

Heat the vegetable oil in a large pot over medium heat. Add the curry paste and turmeric powder, stirring constantly for 2 minutes until fragrant.

3

Pour in the chicken stock and bring the mixture to a boil.

4

Reduce heat to low and stir in the coconut milk, sugar, and fish sauce. Simmer gently for 5 minutes.

5

Add the fried tofu puffs and the king prawns to the broth. Cook for 3-4 minutes until the prawns turn pink and are cooked through.

6

Divide the softened noodles and bean sprouts between two large serving bowls.

7

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

8

Top each bowl with hard-boiled egg halves, fresh cilantro, and sliced chili.

9

Serve immediately with lime wedges on the side for squeezing.

Ingredients