1

For the laksa spice paste, put the dried red chiles and dried shrimp into a bowl, cover with warm water, and let soak for 15 minutes. Drain. Put into a food processor with the rest of the ingredients for the spice paste and blend until smooth. Set aside.

2

Hold the body of the shrimp in one hand and firmly twist off the head with the other. Save the heads for making stock, if desired.

3

Break open the soft shell along the underbelly of each shrimp and peel it away from the flesh. You can leave the last tail segment of the shell in place for some recipes.

4

Run the tip of a small, sharp knife along the back of the shrimp and pull out the intestinal vein if dark and visible (deveining is not always essential).

5

Heat 1 tablespoon of the oil in a pon, add the shrimp shells, and fry for a few minutes until lightly browned. Add the chicken stock, bring to a boil, and simmer for 10 minutes.

6

Hold the squid's body in one hand and the head with the other, and gently pull the head away from the body, taking the milky white intestines with it.

7

Remove the tentacles from the head by cutting them off just in front of the eyes. Discard the head and separate the tentacles if they are large.

8

Squeeze out the beak-like mouth from the center of the tentacles and discard it.

9

If you want to retain the ink sac, look among the intestines for a very small, pearly white pouch with a slight blue tinge and carefully cut it away.

10

Reach into the body and pull out the clear, plastic-like quill.

11

Pull off the two fins from either side of the body pouch. Then pull away the brown, semi-transparent skin from both the body and the fins. Wash out the body pouch with water.

12

Insert the blade of a sharp, thin-bladed, flexible knife into the opening of the body pouch and slit it open along one side. Open it out flat and pull away any remaining intestines and membrane.

13

Score what was the inner side in a diamond pattern using the tip of a small, sharp knife, taking care not to cut too deeply. Then cut into 1-inch (2.5-cm) squares and set aside.

14

Strain the stock and discard the shrimp shells. Heat the remaining oiI in a clean pan, add the spice paste, and fry gently for 5 to 6 minutes, until it smells very fragrant and the spices are separating from the oil. Add the stock, bring to a boil, and cover. Simmer for 20 minutes.

15

Bring a pan of salted water to a boil. Add the rice noodles. Take the pan off the heat and let soak for 4 minutes. Add the beansprouts and let soak for 1 more minute, then drain well.

16

Add the coconut milk to the stock and simmer for 3 minutes. Add the shrimp, squid, sugar, and salt, and simmer for 4 minutes.

17

Divide the noodles among four large, warmed soup bowls. Spoon the hot soup over the noodles and garnish each bowl with some cucumber, cilantro, mint, green onions, and red chile pepper.