First try at Laksa, went as follows:

Laksa paste (which as far as I can tell, is just like making Thai curry paste):

garlic

shallots

fresh ginger

fresh kah

fresh turmeric

lemon grass

Thai shrimp paste

one ancho chili

two chipotle morita chilies

keffir lime rind

candlenuts

date sugar

All these things got chopped up and then mashed into paste the mortar.  Then sauteed for a few minutes and put aside (there is some left).

(yes, I know using Mexican chilies is odd..but I have lots of them, and they add a nice smokey flavor.  They got toasted before being soaked and chopped in.  Also, lime rind is more of a Thai curry thing, but I like the flavor).

Soup base was homemade chicken and pork stock, to which was added the spice paste and coconut milk, fish sauce, more date sugar, and some lemongrass and a pandanus leaf.

Noodles were big wide flat Vietnamese rice noodles.

Meat was poached chicken (poached the stock and the meat pulled when nearly done, then the bones added back to the stock); this was seared in the pan before assembling the soup.  I also added some tiny Holland shrimp to my bowl (they come in convenient packages at the supermarket and are very tasty)

Other ingredients - blanched Thai long beans and sauteed oyster mushrooms.

Extra toppings; crispy fried onions with turmeric, raw shallots; scallions;

Garnishes: mint, big Thai basil (krapraw), cilantro, bean sprouts, limes.

Result -  heerlijk!