Cook the rice noodles according to the package instructions, then set aside.
Heat a dash of oil in a large pot over medium heat. Add the laksa paste and cook for 2 to 3 minutes until fragrant. Add the garlic, ginger and lemongrass, and sauté for another 2 minutes.
Pour in 300ml of the coconut cream along with the coconut milk. Bring to a gentle boil, then lower the heat and simmer for 5 minutes to slightly reduce.
Add the chicken stock and bring back to a boil.
Add the prawns and greens. Cook for about 2 minutes, then remove from the heat.
Stir in the remaining coconut cream, lime juice, fish sauce and most of the bean sprouts.
To serve, divide the noodles between bowls and pour over the hot broth. Top with cilantro, chilli oil, crispy shallots, a soft boiled egg, extra bean sprouts and a wedge of lime.
