Step 1

Soak the noodles in cold water for 30 minutes or so. Make sure they are fully submerged.

Step 2

Drain and set aside until you are ready to serve.

Step 3

Combine the sambal oelek, sriracha and laksa paste. Yes, it's that easy...

Step 4

Place the chicken in a saucepan along with the chicken stock and fish sauce.

Step 5

Bring to a simmer and cook the chicken until it reaches an internal temperature of around 165F. This will take about 20 minutes for the boneless chicken thighs. Takes a little longer for bone-in.

Step 6

Remove chicken from the stock, shred or cut into bite size pieces and set aside. Set aside the chicken stock in another bowl.

Step 7

Set a large pot of water on the stove and bring to a boil. You will be flash cooking the pre-soaked noodles. Time it so it's at a rolling boil right when you are ready to serve.

Step 8

Open the can of coconut milk. Have it ready.

Step 9

Heat a saucepan large enough to hold about 2-3 quarts over medium heat. Add the oil and then the laksa paste.

Step 10

Cook the laksa paste, stirring frequently, for about 1 minute. Add the turmeric and chili powder and cook for another minute. Watch it closely. It can burn at this point.

Step 11

Spoon the thick coconut cream out of the can into the saucepan and stir to combine. This is about the top 1/4 of the can.  Cook for about a minute.

Step 12

Add the rest of the coconut milk and the chicken stock. Stir and bring to a simmer. Add the tofu puffs if using and cook for 5 minutes.

Step 13

Add the chicken and cook until warmed through. This takes about 2-3 minutes.

Step 14

Drop the noodles into the boiling water. Cook for 1 minute and drain in a colander.

Step 15

To serve, divide the noodles into two bowls. Spoon the soup overtop. Garnish with bean spouts, cilantro and red chilies. Serve the chili sauce along side.