Set a large pot of water on the stove and bring to a boil. You will be flash cooking the pre-soaked noodles. Time it so it's at a rolling boil right when you are ready to serve.
Open the can of coconut milk. Have it ready.
Heat a saucepan large enough to hold about 2-3 quarts over medium heat. Add the oil and then the laksa paste.
Cook the laksa paste, stirring frequently, for about 1 minute. Add the turmeric and chili powder and cook for another minute. Watch it closely. It can burn at this point.
Spoon the thick coconut cream out of the can into the saucepan and stir to combine. This is about the top 1/4 of the can. Cook for about a minute.
Add the rest of the coconut milk and the chicken stock. Stir and bring to a simmer. Add the tofu puffs if using and cook for 5 minutes.
Add the chicken and cook until warmed through. This takes about 2-3 minutes.
Drop the noodles into the boiling water. Cook for 1 minute and drain in a colander.
To serve, divide the noodles into two bowls. Spoon the soup overtop. Garnish with bean spouts, cilantro and red chilies. Serve the chili sauce along side.