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Heat the oil in a pot over medium heat. Add the laksa paste and cook, stirring for 2 minutes until it transforms from being wet and loose into a dry paste. Reduce the heat if it’s catching on the base of the pot.
Pour in the coconut milk, then once small bubbles appear, reduce heat and simmer for 5 minutes.
Add the stock, return to a simmer and cook for 5 more minutes.
Meanwhile, soak the vermicelli noodles following packet directions. Drain and set aside.
Add the prawns, bok choy and tofu puffs to the broth and cook for 3 minutes. Stir in the fish sauce and lime juice.
To serve, divide noodles between bowls. Spoon over soup broth and all the add-ins. Top with bean sprouts, coriander leaves, chilli and crispy fried shallots (if using). Devour!