Bruise the lemongrass stalk with the back of a knife and slice into 2–3 pieces. Thinly slice galangal (or ginger) and stack and roll kaffir lime leaves, then thinly slice (or tear) them. Set aside.

Heat 2 tbs oil in a medium-large saucepan over medium heat. Add chopped garlic and sliced shallot and sauté 1–2 minutes until fragrant and translucent but not browned.

Add the red curry paste and optional extra paste (if you want more heat). Cook, stirring, 1–2 minutes to bloom the spices and remove raw paste taste.

Pour in the coconut milk and stir until the paste is fully incorporated. Add the stock, bruised lemongrass, sliced galangal, and kaffir lime leaves. Bring to a gentle simmer over medium heat.

Simmer the broth gently for 10 minutes to allow the aromatics to infuse. Taste and strain out the galangal and lemongrass pieces if you prefer a smoother broth, or leave them for extra flavor.

Season the broth with fish sauce and palm sugar. Stir to dissolve sugar and balance saltiness. Remove from heat and stir in lime juice. Adjust fish sauce and lime to taste — aim for a balance of salty, sweet, sour and spicy.

Protein & Noodles

While the broth simmers, prepare noodles according to package instructions: soak dried rice vermicelli in hot water for 4–6 minutes until tender but still slightly firm, then drain and rinse under cold water to stop cooking. For fresh rice noodles, briefly dip in hot water until relaxed then drain.

Pat prawns dry with paper towel. If prawns are large, butterfly slightly so they cook quickly and evenly.

When broth is at a gentle simmer and seasoned, add mushrooms and red bell pepper to the broth and simmer 2–3 minutes until just tender. Add prawns and simmer 2–3 minutes more until prawns turn opaque and curl — avoid overcooking.

Divide drained noodles between serving bowls. Ladle the hot prawn curry laksa over the noodles, ensuring prawns and vegetables are distributed evenly.

Vegetables & Garnish

Top each bowl with a generous handful of bean sprouts and sliced spring onions. Scatter cilantro and Thai basil leaves over the top.

Add optional sliced fresh red chilli for heat and sprinkle fried shallots for crunch.

Serve with lime wedges on the side so diners can add extra acidity to taste.