Slice the Lemongrass (1 stalk) into smaller pieces. Finely chop the Onion (1). Roughly chop the Fresh Cilantro (2 tablespoon). Finely chop the Scallion (2). Beard and scrub the Fresh Mussels (24) and place them back in the fridge.
In a food processor, add peeled Garlic (3 clove), fresh Fresh Ginger (2 tablespoon), pre-cut lemon grass, Fresh Cilantro (1 bunch), Red Chili Pepper (2), Ground Turmeric (1/2 teaspoon), and Olive Oil (2 tablespoon). Blend into a paste and set aside.
Heat Olive Oil (4 tablespoon) in a heavy-bottomed pan and fry the finely chopped onions over a low heat. Add the laksa paste, Dry White Wine (1/2 cup) , Soy Sauce (1 tablespoon), Fish Sauce (2 tablespoon) and Coconut Milk (1 1/4 cup).
Bring the Fish Stock (2 1/2 cup) and Kaffir Lime Leaf (2) to a boil and stir.
Add the fresh Egg Noodles (12 ounce) and bearded mussels, cook for 1 minute then add the Peeled Prawn (12).
Simmer for 2 to 3 minutes uncovered.
Divide into deep bowls then sprinkle with the chopped coriander and spring onions. Serve immediately and enjoy!