Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is soft and translucent.
Add the laksa paste to the pot and cook for 1-2 minutes, stirring continuously to release the flavours.
Pour in the coconut milk, chicken or vegetable broth, fish sauce, lime juice, and brown sugar. Stir well to combine and bring the mixture to a simmer.
Add the sliced capsicum and mushrooms to the pot. Let it simmer for about 10 minutes to allow the flavours to meld together and the vegetables to soften.
While the soup is simmering, cook the rice noodles according to the package instructions. Drain and set aside.
Add the prawns to the pot and cook for 2-3 minutes until they turn pink and opaque. Be careful not to overcook the prawns.
Stir in the baby spinach leaves and let them wilt in the hot soup for a minute.
Divide the cooked rice noodles among serving bowls. Ladle the creamy prawn laksa soup over the noodles, making sure to distribute the prawns and vegetables evenly.
Garnish with fresh coriander or spring onions. Enjoy!
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