Cook the rice noodles according to the package directions until just tender. Drain them and rinse briefly under warm water so they don’t stick together. Set aside.

Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the laksa paste and minced garlic. Stir and cook for about 2 to 3 minutes so the paste fries in the oil and becomes fragrant. This step deepens the flavor of the broth.

Stir in the shrimp paste and cook for another 30 seconds. Break it up with a spoon so it dissolves into the paste.

Pour in the chicken broth and stir well to loosen the paste from the bottom of the pot. Bring the mixture to a gentle simmer.

Add the coconut milk, fish sauce and sugar. Stir until the broth is fully combined and smooth. Let it simmer for about 5 to 8 minutes so the flavors blend.

Add the tofu puffs and shredded chicken if using. Simmer for a few minutes so the tofu absorbs some of the broth.

Add the shrimp and cook until they turn pink and opaque, usually about 2 to 3 minutes. Avoid overcooking them so they stay tender.

Taste the broth and adjust seasoning if needed. Add a little more fish sauce for saltiness or a small splash of coconut milk if you want a milder broth.

Divide the cooked rice noodles between serving bowls. Ladle the hot broth over the noodles along with shrimp, tofu and chicken.

Top each bowl with bean sprouts, cilantro, sliced chiles and lime wedges. Serve immediately while the soup is hot so the noodles soak up the curry broth.