Soak the rice noodles in cold water for 30 minutes, then drain.

Combine sambal oelek, sriracha, and laksa paste to create a chili sauce.

In a pot, simmer chicken stock and add chicken thighs and fish sauce. Cook for 20 minutes.

Heat oil in a saucepan, add laksa paste, then stir in turmeric and Kashmiri chili. Gradually add coconut milk.

Combine shredded chicken and tofu puffs back into the soup base, heating for 2-3 minutes.

Cook soaked noodles in boiling water for 1 minute, then drain.

In serving bowls, place noodles and pour soup over them, garnishing with bean sprouts, cilantro, and red chilies.