Steps

• 1. Cook the rice noodles according to package instructions, then drain and set aside.
  2. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened.
  3. Add the minced garlic and grated ginger to the pot. Sauté for another 1-2 minutes until fragrant.
  4. Stir in the red curry paste and cook for 1-2 minutes to release the flavours.
  5. Pour in the coconut milk, chicken or vegetable stock, soy sauce, fish sauce, and sugar. Bring to a simmer, stirring occasionally. Let the broth cook for 5-7 minutes.
  6. Add the prawns to the broth and cook for 3-4 minutes, or until they turn pink and are fully cooked.
  7. Stir in the lime juice, then taste and adjust seasoning with salt, pepper, or more sugar if needed.
  8. To serve, place the cooked rice noodles in bowls and ladle the prawn laksa over the top. Garnish with fresh coriander and sliced red chilli.