2 tablespoons laksa curry paste or Thai red curry paste mixed with a pinch of turmeric
400 ml (14 fl oz) chicken stock
400 ml (14 fl oz) coconut milk
1 lemon grass stalk
1 kaffir lime leaf
4 quails’ eggs or 2 hens’ eggs
125 g (4 oz) dried medium rice noodles
250 g (8 oz) raw large peeled prawns
Heat the oil in a large saucepan. Add the curry paste and cook for 2 minutes. Pour over the stock and coconut milk and add the lemon grass and lime leaf. Leave to simmer for 10 minutes.
Meanwhile, cook the eggs in boiling water: 4 minutes for quails’ eggs or 8 minutes for hens’ eggs. Drain and cool under cold running water, then shell and quarter or halve. Cook the noodles according to the pack instructions.
Remove the lemon grass and lime leaf from the curry. Add the prawns to the pan and cook for 3 minutes until they turn pink and are cooked through, then drain the noodles and stir into the pan. Cook until heated through.
Ladle into serving bowls. Arrange the eggs on top, then scatter over bean sprouts, cucumber matchsticks, coriander and lime wedges to serve.