Soak the dried red chilies in some water to soften.

Combine shallot, garlic, kaffir lime leaves, lemongrass, and ginger in a mortar and pestle.

Pound the mixture into a fine paste.

Heat vegetable oil in a saucepan over medium heat.

Add the spice paste to the saucepan and stir-fry gently for about 5 minutes until softened and fragrant.

Stir in the turmeric powder until well combined.

Add a few spoons of coconut milk to the paste and continue to stir-fry for 10-15 minutes, being careful not to burn the mixture.

Add more coconut milk if the mixture becomes too dry.

Pour in the remaining coconut milk, fish sauce, and palm sugar.

Bring the mixture to a gentle simmer, ensuring it does not boil.

Gently add the chopped silken tofu to the stew.

Heat the tofu through, being careful not to break it apart.

Squeeze in the juice of one lime.

Serve the stew hot, garnished with fresh coriander leaves and sliced kaffir lime leaves.