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Tip the vermicelli noodles into a heatproof bowl, cover with boiling water and soak for 2 mins, then rinse and drain well.
Put the coconut milk, laksa or curry paste, stock, chilli, garlic and lime juice in a large microwave-safe bowl.
Cover with a microwave-safe lid or plate and cook on high for 2-3 mins until boiling.
Stir in the peanut butter, fish sauce, prawns and coriander stems.
Cover again and cook on high for 1 min until warmed through.
Divide the noodles between two bowls, pour over the prawn broth, then sprinkle over the coriander leaves to serve.