Shrimp Tofu Soup with Rice Noodles (Laksa Udang)

For the seasoning paste, first soak the dried shrimp in water for about 5 minutes. Then puree the shrimp with the remaining ingredients in a blender. Heat 1 tablespoon of oil in a pan and simmer the paste for about 5 minutes, stirring constantly. Then set aside. Cut tofu into small cubes and fry briefly in a little hot oil. Add soybean sprouts and fry briefly as well. Put the rice noodles in boiling water, let them soak a bit and strain them again. Heat a wok, pour in oil and fry the shrimp in it. Add seasoning paste, strained noodles, tofu and bean sprouts and pour in coconut milk and chicken soup. Cook for about 3 minutes. Chop the spring onion. Season the soup with coriander, salt and sugar. Serve in bowls and garnish with the spring onion strips.

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