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Soak the rice noodles in hot water for 10 to 20 minutes.
Heat two tablespoons of oil in a pot and add the prawn shells and heads. Fry for a couple of minutes or until the shells turn red and then add 1.2 litres (5 cups) of water. Simmer for 20 minutes to an hour. The longer simmering time will achieve a stronger flavoured stock.
Meanwhile, prepare the laksa paste. Place all of the ingredients in a food processor and blend until you have a paste. You can add a drop of water if necessary to help the paste blend. Set aside.
When your prawn stock is cooked to your preference, strain it into a bowl and wipe the pan clean. Place the pan back on the heat and add the oil. When hot, stir in the laksa paste and fry for about a minute to cook out the rawness.
Slowly add the prawn stock and bring to a simmer. Stir in the sugar, fish sauce and coconut milk and then add the prawns and fish to poach in the hot broth until just cooked through.
Taste and adjust the flavours to your liking.
To serve, divide the noodles between 4 to 6 bowls. Pour the hot seafood laksa over the noodles with a good selection of prawns and fish in each bowl. Top with bean sprouts, lime slices, mint and basil. I like to add a little black pepper and/or chilli flakes to mine but that is optional.