Step 1

To make the laksa paste, combine the paste ingredients in a food processor and pulse to a paste.

Step 2

Cook the noodles according to the package directions and then drain.

Step 3

To make the soup, heat the oil in a skillet over medium heat. Add 2 tablespoons of the Laksa paste, and cook, stirring, for 3 to 4 minutes, until the oil begins to separate. Add the chicken and cook 3 to 4 minutes more, until the chicken changes color from pink to white.

Step 4

Add the broth and coconut milk and bring it to a boil. Reduce the heat to medium-low, cover, and simmer for about 7 minutes.

Step 5

Add the tofu puffs, salt, sugar, fish sauce, and lime juice. Taste and adjust the seasoning as needed.

Step 6

To serve, divide the noodles between the serving bowls. Ladle the soup over the noodles.

Step 7

Serve hot, garnished with the chiles, chile paste, and cilantro.

Step 8

Add chicken stock and coconut milk. Bring it to a boil. Cover and cook for 7 minutes.