Step 1

In a stockpot, add the oil and sauté the instant curry paste until aromatic. Add the chicken broth, water, lemongrass, tofu puffs and bring the soup to a boil. Lower the heat to simmer. Add the coconut milk and evaporated milk. Add salt to taste. Keep the stock on simmer.

Step 2

Rinse the yellow noodles and bean sprouts separately, drained and set aside.

Step 3

To assemble a bowl of laksa for serving, bring to boil some yellow noodles and a handful of bean sprouts. Drain the noodles and bean sprouts and transfer to a serving bowl. Top the noodles with 2-3 shrimp, a few pieces of fish cake, and some eggs. Using a ladle, pour the soup and a few pieces of tofu puffs on top of the noodles. Serve immediately.