Heat sesame oil in a large saucepan over a medium temperature.
Add the laksa paste and sauté for 1–2 minutes until fragrant.
Pour in the stock, coconut milk and water, and stir to combine. Bring to a gentle simmer for 5 minutes.
Add the prawns and cook for 2–3 minutes, or until they turn pink and are cooked through.
Divide the cooked noodles between two serving bowls.
Ladle the hot laksa broth and prawns over the noodles.
Top with fresh coriander, spring onion, sliced chilli and a squeeze of lime.
Serve immediately while piping hot.

• Swap prawns for chicken thigh or tofu for a variation.

• Add bean sprouts or bok choy for extra freshness and crunch.

• For more spice, add an extra teaspoon of laksa paste or fresh chilli.