Authentic Malaysian Nyonya Laksa with Prawns and Fish Cakes

Cook rice vermicelli according to package instructions, drain, and set aside.

Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat. Add the laksa paste and sauté for 3-4 minutes until fragrant.

Pour in the coconut milk and chicken broth, stirring well to combine with the paste. Bring the mixture to a gentle simmer over medium heat, then reduce heat to low and let it simmer for 10 minutes to allow the flavors to meld.

Add the prawns, sliced fish cakes, sugar, and salt to the simmering broth. Cook for 3-5 minutes, or until the prawns are pink and cooked through and the fish cakes are heated.

Divide the cooked rice vermicelli among 4 serving bowls. Ladle the hot laksa broth with prawns and fish cakes over the noodles. Garnish with fresh bean sprouts before serving immediately.