Step 1

Combine the chopped shallots, chopped lemongrass and garlic ginger paste in your blender. Add a couple tablespoons of water. Try to puree. Keep adding water a tablespoon at a time until it goes. This really depends on your blender. I can't tell you what's right for yours.

Step 2

Once it is pureed scrape it out into a bowl.

Step 3

Follow the instructions on the package. When done drain them through a colander and then rinse in cold water. Set aside.

Step 4

Pick a pot big enough to hold all the ingredients. A dutch oven is a good choice here.

Step 5

Add the oil to the pot and heat the oil over medium low heat.

Step 6

Add the Malaysian meat curry powder and kashmiri chili powder. Stir constantly for about 30-45 seconds. You need to be careful here. You don't want to burn your spices but you do want to cook them out. This is called blooming the spices and it's where magic happens.

Step 7

Add the shallot lemongrass paste. Stir to combine. Continue cooking for 5-7 minutes, stirring regularly.

Step 8

Add the chicken stock. Bring to a simmer and add the chicken. Cook for about 5-8 minutes until almost done. If you didn't pre-cook the shrimp (see note) add them now. Cook until they just turn pink.

Step 9

Add the coconut milk and fish sauce. Stir to combine. Bring back to a simmer.

Step 10

Divide the cooked noodles into 4 bowls. Toss in some bean sprouts. Add pre-cooked shrimp if you are going the pre-cooked shrimp route. Ladle the hot curry laksa soup overtop. Garnish with sambal and lime wedges. Enjoy.