I found this:
"Laksa" is a yummy coconut milk based noodle soup that is a fusion of Malay/Chinese elements, most often found in Malaysia and Singapore. You can make it with any thickness of rice noodles, I'm using regular width but I'm sure vermicelli is yummy, and probably extra wide too. I'm definitely NOT going to make my own curry paste -- so I'll invest in a ready-made Laksa or Thai curry paste; check your local grocer. For your two cups of mixed chopped vegetables, I suggest (and so does the author of this recipe) red pepper, carrot, and zucchini julienned ... or cut into baton-like strips. Recipe serves three.
3/4lb [350g] rice noodles
2oz [60g] Laksa paste or other Thai curry paste
1 Lg can [1 1/2 cups] coconut cream
What to do with your ingredients:
Place noodles in a heatproof bowl and cover with boiling water. Allow to stand for 1 minute then massage to loosen into individual strands. Drain.