1. Make the Laksa Paste:

• Drain the soaked dried chilies and place them in a blender or food processor. Add the fresh red chilies, garlic, ginger, turmeric, lemongrass, shallots, shrimp paste (if using), and ground spices (coriander, cumin, and white pepper).
• Blend the mixture into a smooth paste, adding a small amount of water if needed to help it blend. Set the paste aside.

2. Prepare the Broth:

• In a large pot, heat the vegetable oil over medium heat. Add the laksa paste and sauté for about 3-5 minutes until fragrant. Stir frequently to avoid burning the paste. You should see the paste darken slightly and the oil begin to separate.
• Add the chicken stock and bring to a boil. Once it reaches a boil, reduce the heat to low and let it simmer for about 10 minutes, allowing the flavors to meld.

3. Add Coconut Milk and Season:

• Pour in the coconut milk and stir to combine. Add the fish sauce, sugar, tamarind paste, and lime juice. Taste the broth and adjust the seasoning—add more tamarind paste for tanginess, sugar for sweetness, or fish sauce for saltiness. The balance of sweet, sour, and salty is key to the flavor.
• Let the broth simmer for an additional 5 minutes, stirring occasionally.

4. Prepare the Noodles and Toppings:

• While the broth is simmering, cook the rice noodles according to package instructions. Drain and set aside.
• Prepare the toppings: Boil the eggs, slice them in half. Julienne the cucumber, and rinse the bean sprouts. Slice the red chilies and chop the spring onions.

5. Assemble the Laksa:

• Divide the cooked noodles among 4 bowls.
• Ladle the hot curry broth over the noodles, ensuring the soup is generously covering the noodles.
• Add the cooked shrimp (or chicken or tofu), halved boiled eggs, bean sprouts, julienned cucumber, and a few sprigs of fresh coriander to each bowl.
• Garnish with spring onions, chili slices, crispy fried shallots (if using), and a wedge of lime.

6. Serve:

• Serve the Laksa hot, with additional lime wedges and chili oil on the side for extra spice, if desired.

Tips for Perfect Laksa:

• Laksa Paste: The paste is the heart of the flavor, so take your time blending it to a smooth texture. If you can’t find fresh turmeric or lemongrass, you can substitute with ground turmeric and lemongrass powder, though the fresh ingredients do add a special fragrance and depth of flavor.
• Adjust the Spices: The heat level of Laksa can be adjusted by adding or reducing the number of fresh chilies or the amount of chili paste. If you’re not a fan of spice, reduce the number of dried chilies or use a milder chili paste.
• Coconut Milk: Full-fat coconut milk adds a rich, creamy texture to the soup. You can use lite coconut milk if you’re looking for a lighter version, but the flavor will be less indulgent.
• Protein Options: You can swap the shrimp for chicken, tofu, or a mix of both. If using chicken, you can boil chicken thighs and shred them into the soup.