3 tablespoons peanut oil or coconut oil

1 recipe Laksa Paste (see below) or 1–2 (7-ounce) jars store-bought Laksa paste

6 cups chicken stock or broth

8 lime leaves

1 teaspoon salt, more to taste

1 tablespoon brown sugar or palm sugar

1 1/2 pounds raw chicken (breast or thigh), cut into thin bite-sized pieces

1 pound large raw shrimp, peeled (or substitute fish, tofu, or extra chicken)

2 x 13.5-ounce cans full-fat coconut milk (use 3 cans for a richer broth)

Juice from 1–2 limes

1 tablespoon fish sauce (or to taste)

1 pound dry rice noodles (or 1 1/2–2 pounds fresh rice noodles)

Garnishes: bean sprouts, lime wedges, cilantro, Vietnamese mint, scallions, sambal chili paste, fried shallots

Optional additions: fried tofu cubes, fish balls, scallops, clams, mussels, mushrooms, snow peas, bell peppers, spinach

Laksa Paste

3–5 dried red chilies (soaked in hot water)

2 tablespoons dried shrimp, soaked (optional)

3–5 shallots (about 1 cup), roughly chopped

4 garlic cloves

3 tablespoons galanga, finely chopped

2 large lemongrass stalks, finely chopped (about 1/2 cup)

2 teaspoons fresh turmeric (or 1 teaspoon ground turmeric)

6 candlenuts (or 12 soaked cashews, brazil nuts, or macadamia nuts, optional)

1 tablespoon shrimp paste or shrimp sauce (optional)

2 teaspoons ground coriander

1 teaspoon ground cumin

1 teaspoon sweet paprika

3 tablespoons peanut oil or coconut oil