Using a mortar and pestle, blend the three sets of ingredients; the laksa paste mix, shrimp paste mix and dried shrimp separately. Blend together in a small bowl.
To make the soup, heat the vegetable oil in a large wok or heavy pan over medium heat. Add 1/4 of the final laksa paste (roughly 80 g), lower the heat and stir until fragrant, about 3–4 minutes.
Add the coconut milk, bring to the boil and then down to a simmer for around 10 minutes to infuse the flavours.
Add the chicken stock and let simmer for 10 minutes. Check the seasoning and add the fish sauce and lime juice to taste.
Cook the noodles per instructions.
Add the noodles evenly between the bowls. Divide most of the bean sprouts evenly between the bowls.
Add the tofu to the soup. Add prawns and simmer until just cooked through.
Ladle soup and prawns evenly over the bowls.
Scatter the rest of the bean sprouts, a little coriander, mint and sliced chilli.