Preparation time: 10 mins
Cooking time: 25 mins
1. For the laksa paste, place all the ingredients in the Braun Multiquick's hand blender chopper accessory and pulse to a fine puree. Set aside.
2. For the soup, heat the olive oil in a heavy-bottomed pan and fry the onion over a low heat. Add the laksa paste, white wine, soy sauce, fish sauce, coconut milk and lime leaves and stir the ingredients.
3. Bring to the boil, add the fish stock and then reduce to a low heat for 20 minutes. Add the fresh egg noodles and mussels, cook for 1 minute and then add the prawns.
4. Simmer for 2-3 minutes in an uncovered pan, then divide into deep bowls. Sprinkle with coriander and spring onions and serve.