Cook rice noodles according to package directions until tender, drain and set aside.
Boil eggs until hard-boiled (10 minutes), peel and halve, then set aside.
Heat oil in a large pot over medium heat.
Add garlic and ginger, stir-fry until fragrant (about 1 minute).
Add laksa paste and cook, stirring constantly, for 2 minutes to release flavors.
Pour in fish stock and bring to a simmer.
Add coconut milk and stir well to combine.
Add shrimp and cook until pink and cooked through (about 4-5 minutes).
Season with salt, sugar, and lime juice to taste.
Divide cooked noodles between two bowls.
Pour the hot laksa broth and shrimp over the noodles.
Top each bowl with bean sprouts, cucumber, and egg halves.
Serve immediately while hot.
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