One noodle is not enough for this deep-down and delicious laksa that becomes a slurpable, textural marvel. With slippery vermicelli and chewy Hokkien noodles in the bowl, plus tender, wild-caught Aussie prawns and pillowy tofu puffs, every mouthful is a flavourful sensation.
Slice lemongrass in half lengthwise. Use the back of a knife to gently bruise root. Heat vegetable oil in a saucepan over medium heat. Add red curry paste and lemongrass and cook for 30 seconds or until fragrant. Add coconut milk and cook, stirring continuously, for a further 1–2 minutes.
Boil kettle in preparation for step 3. Halve tofu puffs. Crumble stock cube into pan. Add 750ml (3 cups) water and tofu, bring to a simmer and cook for 5–6 minutes. While broth is cooking, continue with step 3.
Add vermicelli noodles and Hokkien noodles to a heatproof bowl and cover with boiling water from kettle. Set aside for 5 minutes to soften. Drain well.
Chop bok choy into bite-sized pieces and rinse under cold water. Trim snow peas and halve. Season prawns with ¼ teaspoon salt flakes.
Add prawns to broth and return to a simmer. Cook for 3–4 minutes or until prawns are warmed through. Add vegetables and cook for a further 1–2 minutes or until tender but still retaining some bite.
Season laksa with sugar and fish sauce. Divide noodles between bowls and top with broth, prawns and vegetables.