Cook the eggs in boiling water for 5-7 min or until cooked to your liking. Drain, run under cold water and peel once cooled. Halve the eggs and set aside. 

Peel and finely chop the garlic and ginger. Peel the carrot and slice it into thin matchsticks. Peel and slice the shallots. Wash and slice the zucchini into thin matchsticks. Bash the lemon grass with something heavy until it splits open. Rinse the bean sprouts. Slice the chilli. 

Heat a pan or soup pot with a drizzle of oil over a medium heat. Once hot, add the red curry paste (spicy!), curry powder, garlic, ginger, shallots and lemon grass and cook for 2 min. After 2 min, reduce the heat to medium-low and add the coconut milk, water, sweet chilli sauce (spicy!), fish sauce and half of the soy sauce. Simmer for 10-12 min. 

Meanwhile, drain the tofu. Chop it into bite-size cubes. Add the remaining soy sauce and corn starch to two separate bowls. First, turn the tofu cubes in the soy sauce, then turn it in the corn starch.

Heat a pan over a medium-high heat with a generous drizzle of vegetable oil. Once hot, add the tofu and fry the first side for 4-5 min until crispy. Don't move the tofu around in the pan. Flip and fry the second side for 4-5 min further or until golden brown. Transfer the tofu to a piece of kitchen paper.

Return the pan to a high heat with a drizzle of oil. Fry the prawns for 2-3 min until cooked through. Divide the carrot, zucchini and bean sprouts among deep bowls. Ladle the laksa over the top. Top with the fried tofu, prawns, halved eggs, fresh coriander leaves, fried onion, peanuts and red chilli slices (spicy!). Finish with a squeeze of lime juice.