Classic Shrimp Laksa with Rice Noodles

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1/2 cup Laksa Curry Paste, recipe follows, or store-bought yellow curry paste or Tom Yum paste

3 cups low-sodium chicken stock

2 tablespoons fish sauce

1 teaspoon light soy sauce

1 teaspoon light brown sugar

Juice of 1 lime

One 14-ounce can coconut milk

7 ounces dried flat wide rice noodles

1 pound medium shrimp, deveined, tails left on

1 1/2 cups bean sprouts

Sea salt

Cayenne pepper or red chili flakes

Small handful fresh cilantro stems

Small handful fresh Thai basil stems

Laksa Curry Paste:

1/4 cup coconut milk

3 tablespoons shrimp paste

1 tablespoon vegetable oil

2 teaspoons light brown sugar

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon sea salt

1 teaspoon chopped fresh peeled turmeric root or dried powdered turmeric

1/2 teaspoon chili powder or cayenne pepper

2 cloves garlic, crushed

2 stalks lemongrass, smashed and roughly chopped 

One 1-inch piece fresh ginger, peeled and sliced

1 yellow onion, chopped

1 red Fresno chile, stemmed and sliced crosswise