Step 1

Place dried chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 12–15 minutes. Drain and set aside.

Step 2

Meanwhile, heat a large dry saucepan over medium-high. Cook ginger and garlic, stirring occasionally, until lightly charred and garlic is just tender, 6–8 minutes. Transfer to a clean surface; peel garlic.

Step 3

Purée reserved chiles, Thai chiles, shallots, lemongrass, oil, shrimp paste, coriander, curry powder, cumin, ginger, and garlic in a food processor or blender until smooth (it’s okay if a few flecks of chile remain).

Step 4

Do Ahead: Laksa paste can be made 1 week ahead; cover and chill. Or freeze in ice cube trays for up to 2 months.

Step 5

Heat oil in a large saucepan over medium-high. Cook laksa paste, stirring often, until paste is slightly darkened and begins to slide around saucepan when stirred, about 2 minutes. Add half of coconut milk and cook, stirring, until reduced by half, 4–6 minutes. Add stock, tofu puffs, if using, and remaining coconut milk. Bring to a boil; add chicken. Reduce heat and simmer until chicken is cooked through and tender, 20–25 minutes. Transfer chicken to a plate and let cool; shred meat.

Step 6

Meanwhile, cook noodles according to package directions.

Step 7

Add chicken and sugar to soup; season with salt. Divide soup and noodles among bowls. Top with eggs and cucumbers; serve with toppings.

Step 8

Do Ahead: Curry base (without chicken) can be made 3 days ahead; cover and chill. Reheat over medium-low, adding water to thin as needed.