Curry laksa (curry mee)

Instructions

1. Blend the onions, garlic, ginger, soaked chillies and dried shrimp to a fine paste.
2. Heat the oil in a large saucepan and fry the curry paste and aromatic paste for 3 minutes over medium heat, until they smell wonderful.
3. Add the turmeric, then pour in the stock and simmer for 10 minutes.
4. Stir in the coconut milk and shrimp, then simmer gently for another 5 minutes without boiling hard so the coconut milk doesn't split.
5. Adjust the salt and sugar to taste: the soup should be creamy and slightly sweet.
6. Dip the noodles in boiling water for 2 minutes, drain, and divide them between the bowls.
7. Add the bean sprouts and puffed fried tofu, then ladle over the very hot soup.
8. Top each bowl with a halved hard-boiled egg, coriander and a lime wedge before serving.