Step 1

Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain and set aside.

Step 2

Heat a wok over high heat until hot. Add oil and swirl to coat. Add laksa paste. Stir-fry for 2 to 3 minutes or until aromatic and oil separates from paste. Add stock and sugar. Bring to boil. Reduce heat to medium-low. Add coconut milk and stir until hot.

Step 3

Add prawns to wok. Cook for 2 minutes or until prawns turn pink. Stir in bean curd puffs and onions.

Step 4

Divide noodles between serving bowls. Top with prawns and bean curd puffs. Ladle over remaining soup. Top with beansprouts, cucumber, mint and coriander. Serve.