Malaysian Shrimp Laksa

Heat the oil in a medium pot over medium heat. Add the red curry paste and curry powder. Stir and cook until the paste darkens and starts sticking, about 3 minutes. Stir in the chicken broth, 1 cup water, fish sauce, and sugar. Bring to a boil, then lower heat to medium-low and simmer until reduced slightly, about 10 minutes.

Meanwhile, in a separate pot, prepare the noodles according to package directions. Divide the cooked noodles among 4 large, shallow bowls.

Stir the coconut milk and lime juice into the broth (to avoid curdling, make sure it is not boiling). Bring mixture to a low simmer over medium-low heat. Add the shrimp and poach until cooked through, 2 to 3 minutes. Season with more lime juice, salt, or fish sauce if desired. Ladle broth and shrimp into the noodle bowls. Top with bean sprouts and cilantro. Serve lime wedges alongside.