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Cook the rice noodles according to the package instructions, then set them aside.
Heat a dash of oil in a large pot over medium heat. Add the laksa paste and cook for 2–3 minutes until fragrant. Add the garlic, ginger, and lemongrass, and sauté for another 2 minutes.
Pour in 300ml of the coconut cream (save the remaining 100ml for later) along with the coconut milk. Bring to a gentle boil, then lower the heat and let it simmer for 5 minutes to reduce slightly.
Add the lime leaves and chicken stock, then bring it back to a boil.
Add the prawns, soup dumplings (if using), and greens. Let everything cook for about 2 minutes — it will continue to cook in the hot broth once removed from the heat.
Stir in the remaining coconut cream, a good squeeze of lime juice, fish sauce, and most of the bean sprouts (save a few for garnish).
To serve, divide the noodles between bowls and pour over the hot broth. Top with fresh cilantro, chili oil, crispy shallots, a soft-boiled egg, extra bean sprouts, and a wedge of lime.