500g packet Hokkien noodles
1/3 cup laksa paste
2 x 400ml cans light coconut milk
300g medium-size peeled green prawns
1. Place noodles in a bowl. Cover with boiling water and stand for 5 min. Drain well, divide into 4 soup bowls.
2. Heat a saucepan over medium heat. Add paste and fry 1-2 min. Add coconut milk and 3 cups water. Stir. Increase the heat and bring to simmering point. Add the prawns. Cook until tender.
3. Spoon over noodles and top with shredded vegies. Garnish with coriander leaves.