Ingredients:

• 1 lb prawns, peeled and deveined
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons laksa paste
• 1 can (400ml) coconut milk
• 2 cups chicken broth
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 8 oz rice noodles
• 1 cup bean sprouts
• 1/2 cup fresh coriander, chopped
• 2 limes, quartered
• 4 boiled eggs, halved
• Red chili slices (optional, for garnish)

Instructions:

1. Heat the vegetable oil in a large pot over medium heat.
2. Add onion, garlic, and ginger. Sauté for 3-4 minutes until onion is translucent.
3. Stir in the laksa paste and cook for another 2 minutes until fragrant.
4. Pour in the coconut milk and chicken broth, stirring to combine.
5. Add fish sauce and sugar, then bring the mixture to a simmer.
6. In the meantime, cook the rice noodles according to package instructions. Drain and set aside.
7. Add prawns to the laksa broth and cook for 3-4 minutes until they turn pink and opaque.
8. Divide cooked noodles among bowls. Ladle the prawn laksa broth over the noodles.
9. Top each serving with bean sprouts, coriander, and half a boiled egg.
10. Serve with lime wedges and red chili slices on the side.

Notes:

Feel free to add your favorite vegetables or protein to customize this dish.