Step 1

In a food processor or high-powered blender, combine the red Thai chilies, shallots, ginger, galangal, garlic, lemongrass, candlenuts (or macadamia/cashew), coriander, cumin, tamarind paste, warm water, and oil. Pulse until a smooth paste is formed.

Step 2

Transfer the pureed paste into a large pot and cook over medium heat for about 30-40 minutes, until fragrant, stirring intermittently.

Step 3

Once the paste is nutty in aroma and has thickened significantly, add in the sugar, curry powder, paprika, and salt, and cook for another 5 minutes. Again, stirring every so often.

Step 4

Turn off the heat.

Step 5

If not using the paste right away, let the laksa paste completely cool and store in an airtight container in the fridge for up to 1 week, or freezer for up to 6 months.

Step 6

To the laksa paste, add in 4 C of chicken broth and 1 can coconut milk. Stir and bring to a simmer over medium heat.

Step 7

If the consistency of the soup is a little too thick, add a little more chicken broth or water. Keep the soup hot for serving.

Step 8

Place the cooked rice vermicelli noodles into a serving bowl. Top with shredded chicken, shrimp, egg, tofu puffs, cucumber, and bean sprouts.

Step 9

Ladle the hot soup over top of the noodles. Add a squeeze of lime over top and garnish with laksa leaves (rau ram), additional Thai chilies and belacan (if desired).

Step 10

Serve immediately.