Begin by preparing the curry paste. Heat the vegetable oil in a large pot over medium heat. Add minced garlic, shallots, and lemongrass, stirring until fragrant. Incorporate the curry powder and chili paste, stirring constantly for 2–3 minutes to create a rich, aromatic base. Be careful not to burn the spices as this can make the broth bitter.

Slowly pour in the coconut milk while stirring to combine. Allow it to simmer gently for 5 minutes, letting the flavours meld together. Then, add the chicken stock, fish sauce, and sugar, adjusting to taste. For a creamier texture, add an extra 100ml of coconut milk. Let the broth simmer on low heat while preparing other components.

Prepare the noodles according to package instructions. Soak rice noodles in hot water for 5–7 minutes or until tender. If using egg noodles, boil them for 3–5 minutes. Drain and rinse under cold water to prevent sticking. Set aside in individual bowls for serving.

Add the tofu puffs (if using) to the broth and simmer for 10 minutes to absorb the flavours. Meanwhile, cook the shrimp by poaching them in boiling water for 2–3 minutes until they turn pink and opaque. Set the cooked shrimp aside for assembly.

Shred the cooked chicken breast into bite sized pieces. Boil eggs until the yolks are slightly firm, about 6–7 minutes, then cool and peel. Cut the eggs in half and set aside along with the shredded chicken.

Blanch the bean sprouts in boiling water for 30 seconds, then rinse under cold water to maintain their crunch. Arrange the bean sprouts, cilantro, and mint on a platter for serving.

Taste the broth and adjust the seasoning if needed. Remove the lemongrass stalk before serving. To assemble, ladle the hot curry broth over the prepared noodles in each bowl, ensuring an even distribution of tofu puffs.

Top each bowl with shredded chicken, shrimp, boiled egg halves, and bean sprouts. Garnish with fresh cilantro, mint leaves, fried shallots, and sliced red chili. Serve with lime wedges on the side for an added burst of tang. Pair the dish with sweet chili sauce for dipping, or sambal for extra spice.