Prepare the Laksa paste: Soak dried chillies for 15 minutes until softened, then deseed. Blend the softened dried chillies, shallots, garlic, candlenuts, galangal, fresh turmeric, lemongrass, toasted belacan, coriander powder, and cumin powder with a little water or oil until a smooth paste is formed.
Sauté the Laksa paste: Heat cooking oil in a large pot or wok over medium heat. Add the prepared laksa paste and sauté, stirring constantly, for 10-15 minutes until it is very fragrant and the oil separates from the paste.
Build the broth: Pour in the fish stock, coconut milk, and water. Bring the mixture to a boil, then reduce the heat to low and simmer for at least 15 minutes to allow the flavors to meld. Stir occasionally to prevent coconut milk from curdling.
Prepare toppings and noodles: While the broth simmers, blanch the fresh shrimp until cooked, then set aside. Slice the fish cakes and halve the tofu puffs. Quickly blanch the bean sprouts and thick rice vermicelli, then drain well.
Season the broth: Add salt and sugar to the simmering broth, adjusting to taste. Add the sliced fish cakes and halved tofu puffs to the broth to heat them through.
Assemble and serve: Divide the blanched thick rice vermicelli and bean sprouts among serving bowls. Ladle the hot laksa broth, fish cakes, and tofu puffs over the noodles. Top with the cooked fresh shrimp and a generous sprinkle of chopped laksa leaves. Serve immediately.
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