500g whole prawns
4 cups chicken broth (preferably homemade)
1 tbsp red curry paste
2 tbsp extra virgin olive oil
½ onion, thinly sliced
1 sprig curry leaves
1 long red chilli, chopped
1 long green chilli, chopped
2 cloves garlic, finely chopped
3 tsp ginger, finely chopped
1 tsp curry powder
¼ cup Malaysian laksa paste
½ bunch coriander, chopped
½ bunch spring onions, chopped
1 cup baby king brown mushrooms, roughly chopped
1 cup coconut milk
1 packet fresh udon noodles
½ cup snow peas, sliced in half
Sliced spring onion
Crispy fried shallots
Devein the prawns and remove the shells and heads and set aside. In a large pot, bring the chicken broth to the boil and add the prawn heads and shells. Stir through the red curry paste and let simmer for 15-20 minutes.
In a separate large pot over medium heat, add the oil, onion, curry leaves, chillies, garlic and ginger. Sweat off for 2 minutes until softened. Stir through the curry powder, laksa paste, coriander and spring onions.
Strain the stock through a sieve and pour into the pot with the onions, then add the mushrooms and coconut milk. Bring up to the boil.
Add the udon noodles, deveined prawns, chicken from the homemade stock (if you have it) and snowpeas to the soup. Simmer for 3 minutes until the prawns are cooked then turn off the heat.
Divide the soup between four bowls and top with tofu puffs, boiled egg, spring onion, bean shoots and crispy fried shallots.