For the Laksa Paste:

• 8-10 dried red chilies (soaked in hot water)
• 6-8 fresh red chilies (roughly chopped (adjust to spice preference))
• 2-3 shallots (roughly chopped)
• 4-5 cloves garlic
• 2- inch piece of galangal (sliced)
• 2- inch piece of fresh turmeric or 1 tsp turmeric powder
• 2 stalks lemongrass (white part only, sliced)
• 1 tbsp coriander seeds (toasted)
• 1 tsp cumin seeds (toasted)
• 10-12 candlenuts (or macadamia nuts as substitute)
• 1- inch piece shrimp paste (belacan, toasted)
• Pinch of salt

For the Soup:

• 2 tbsp cooking oil
• Laksa paste (from above or store-bought, about 4-6 tbsp)
• 10 cups chicken or vegetable broth
• 2 cans (13.5 oz each coconut milk)
• 1-2 tbsp fish sauce (adjust to taste, or soy sauce for vegetarian)
• 1 tbsp sugar or to taste
• Juice of 1-2 limes (plus wedges for serving)

For Serving:

• 1 lb rice vermicelli noodles (cooked according to package)
• 1 lb shrimp (peeled and deveined, or cooked chicken or tofu)
• Bean sprouts
• Fried tofu puffs (optional)
• Fish cakes (sliced (optional))
• Fresh cilantro (chopped)
• Lime wedges
• Hard-boiled eggs (halved (optional))