Place dried chiles in a small heat-proof bowl, add boiling water to cover, and let soak until softened (~ 12–15 minutes).
Drain and set aside
Meanwhile, in a large saucepan over medium-high, add the ginger and garlic, stirring occasionally, until lightly charred and garlic is just tender (~ 6-8 minutes)
Transfer to a clean surface and peel the garlic
To the bowl of a food processor, add the reserved chiles, Thai chiles, shallots, lemongrass, oil, shrimp paste, coriander, curry powder, cumin, ginger, and garlic
Puree until smooth (it’s okay if a few flecks of chile remain)
In a large saucepan over medium-high, cook the laksa paste, stirring often, until it has slightly darkened and begins to slide around the saucepan when stirred (~ 2 minutes)
Add half of the coconut milk and continue to cook, stirring often, until reduced by half (~ 4–6 minutes)
Add chicken stock, tofu puffs (if using), and the remaining coconut milk.
Bring to a boil and add the chicken.
Reduce heat and simmer until the chicken is cooked through and tender (~ 20–25 minutes)
Transfer chicken to a plate and let cool; shred meat
Meanwhile, cook noodles according to package directions.
Add chicken and sugar (if using) to the soup; season with sea salt.
Divide soup and noodles among bowls.
Serve with toppings