Combine the coconut milk and laksa paste in a large saucepan. Add Coriander shoots and chopped root, fish sauce and ? lime juice.

Bring to a simmer over medium heat.

Simmer, covered, stirring occasionally, for 5 minutes.

Add the water, remaining lime juice, and lime leaves and simmer, covered, for a further 5 minutes. Add the coriander sprigs and chillis and remove from heat.

Meanwhile, cook the noodles in a medium saucepan of boiling water for 3 minutes or until tender. Drain and divide among serving bowls.

Add the seafood to the coconut-milk mixture and cook for a further 1 minute or until fish is just cooked through. Taste and season with salt.

Divide bean sprouts among serving bowls. Ladle over the hot soup and sprinkle with coriander and chilli. Serve immediately.