To prepare Laksa paste, place 2-3 dried red chilies, 2-3 fresh red chilies, 3 cloves of garlic, 3 shallots, 1 stalk of lemongrass, a 1-inch piece of ginger, 1-inch piece of galangal, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon ground turmeric, 2-3 candle nuts, and 1-2 tablespoons of vegetable oil in a food processor. Mix all the ingredients until you achieve a smooth paste, scraping down the sides of the processor bowl as needed.
In a large pot, heat 2-3 tablespoons of vegetable oil and fry the Laksa paste on low heat until it becomes fragrant and the oil begins to separate from the paste. This should take about 10-15 minutes. Stir occasionally to prevent burning.
To make the soup, add 1 kilogram of bite-sized chicken pieces to the pot along with the Laksa paste and cook until the outside of the chicken turns pink.
Pour in 400 ml of coconut milk and 4 cups of chicken broth. Mix well and bring the mixture to a gentle simmer.
Add torn kaffir lime leaves and crushed lemongrass stalks. Cook the soup for about 15-20 minutes until the chicken is thoroughly cooked.
Once the soup is cooked, season it with 1-2 tablespoons of fish sauce, 1-2 teaspoons of sugar, and 1 teaspoon of salt. Adjust these seasonings to your taste, as the balance of sweet, salty, and sour is key to a delicious Laksa.
To serve the soup, place cooked rice vermicelli noodles in a soup bowl. Pour the hot soup over the noodles.
Add bean sprouts, halved hard-boiled eggs, sliced cucumbers, and any other ingredients of your choice.
If desired, garnish with cilantro leaves and crispy tofu puffs. Your homemade Curry Laksa soup is ready. Enjoy your meal.
