Mix together the Laksa Chili Sauce ingredients and set aside

Cook Chicken Stock ingredients in a stock pot over HIGH heat until boiling; simmer on MEDIUM HIGH for 25 minutes

Discard skin and bones, shred into large pieces and set aside

To make Laksa Broth, heat oil in a saucepan over MEDIUM LOW heat; add garlic and ginger for 20 seconds

Add lemongrass and chillis for 1 minute

Add laksa paste, turn heat up to MEDIUM and cook for 2 minutes or until fragrant, stirring constantly

Add the Laksa Broth to the Chicken Stock

Add the coconut milk, fish sauce, lime juice and 2 tsp of Laksa Chilli Sauce; simmer COVERED for 10 minutes

Turn OFF heat and add tofu puffs; let sit COVERED for 5 minutes

Cook vermicelli and udon noodles according to the packages

In each bowl, add noodles and top with shredded chicken

Pour broth over chicken and top with bean sprouts, cilantro and Thai chilis

Add some Laksa Chili Sauce and serve with lime quarters