Grind fresh red chillies, dried chillies, and shrimp paste in an electric blender.

Heat oil in a pan and saute the chilli spice paste until fragrant, stirring continuously. Season with salt and sugar.

Set aside the sambal to serve with the finished laksa.

In an electric blender, pulse shallots, turmeric, galangal, lemongrass, dried chillies, candlenuts, and shrimp paste until a smooth paste forms.

Add a bit of water if necessary to achieve desired consistency.

Heat cooking oil in a large heavy-bottomed saucepan.

Saute the spice paste until fragrant.

Add prawn or chicken stock and bring to a boil.

Add coconut milk, tofu puffs, and salt.

Bring to a quick boil, stirring continuously.

Turn off heat once broth comes to a boil.

Blanch egg noodles and vermicelli in boiling water and drain.

Place some noodles into a bowl.

Garnish with bean sprouts and cucumber.

Ladle hot laksa broth over the noodles and tofu puffs.

Top with prawns, fish cake slices, quail eggs, and polygonum leaves (daun kesum), if using.

Serve with sambal.