Soak the Dried Red Chilies in hot water for 15–20 minutes until softened, then drain. Reserve a few fresh Red Chilies for garnish if you like an extra kick.
Toast the whole spices — Coriander Seeds, Cumin Seeds and Fennel Seeds — in a dry skillet over medium heat until fragrant (1–2 minutes). Grind them to a powder using a spice grinder or mortar and pestle.
Make the laksa paste: in a blender or food processor combine the softened Dried Red Chilies, chopped Shallots, peeled Garlic, sliced white part of Lemongrass, thinly sliced Galangal, grated Fresh Turmeric, Candlenuts, toasted spice powder, and a small piece of Belacan (shrimp paste). Add a tablespoon of Neutral Oil or a little water and blitz to a smooth paste.
Heat 2–3 tablespoons of Neutral Oil in a heavy pot over medium heat. Fry the paste, stirring constantly, until it darkens and the oil begins to separate from the paste, about 6–8 minutes. Sprinkle in a tablespoon of Malaysian Curry Powder and cook for another minute to bloom the spices.
Pour in the Chicken Stock and Coconut Milk, stir to combine and bring to a gentle simmer. Add a few torn Kaffir Lime Leaves and let the broth simmer for 10–15 minutes so the flavors meld.
Season the broth to taste with a pinch of Sugar and Salt, adjusting sweetness or saltiness until balanced. If the broth is too thick, thin with a little extra stock or water.
While the broth simmers, prepare the noodles and toppings: blanch the Thick Rice Noodles and Rice Vermicelli separately according to package instructions, rinse briefly under cold water and drain. Quickly blanch the Bean Sprouts just to warm and soften, and slice or shred the Cooked Chicken Breast. If using raw Medium Shrimp, poach them in the simmering broth 2–3 minutes until pink and cooked through.
Warm the Fried Tofu Puffs and slice the Fish Cake. Halve the Eggs (hard-boiled). Keep everything warm and ready to assemble.
To assemble bowls: divide the noodles between bowls, top with Bean Sprouts, Cooked Chicken Breast, Medium Shrimp, Fried Tofu Puffs, Fish Cake and a halved Eggs (hard-boiled). Ladle the hot laksa broth over the contents so the noodles heat through.
Finish each bowl with a scatter of Fresh Coriander (cilantro), a squeeze of Limes, and a sprinkle of Fried Shallots. Add sliced Red Chilies or crushed Dried Red Chilies to taste for extra heat. Serve immediately and enjoy.
