For the laksa paste, place the chiles, galangal, ginger, garlic, turmeric, green onions, coriander, lemon grass, salt and one tablespoon of olive oil in a food processer; blend for a few minutes until smooth paste forms. Add a little water at a time (up to 1/4 cup) to make sure all small chunks are blended. Set paste aside.

Fry prawn shells with a tablespoon of olive oil on medium heat for several minutes until crisp. To the same pan, add about 5 cups of water and bring to boil. Turn heat down and Simmer for 30 minutes; remove and discard peels. Set broth aside.

In heavy pan, lightly brown chicken breast on both sides and remove. Do the same with the prawns (and remove).

In the same pan you browned the shrimp and chicken, saute the laksa paste in 1-2 tablespoons of olive oil for several minutes until paste begins to dry. To the same pan, add the shrimp broth. Bring to a simmer, scraping bottom of pan to make sure all the flavors are incorporated.

To that same pan, add 3-4 cups of chicken broth and continue to simmer for about five minutes. Add the chicken and shrimp, and mushrooms; simmer for a few minutes to complete cooking.

Add coconut milk and simmer for another five minutes. Taste and add additional salt if needed.

Cook noodles according to package directions.

Prepare bowls by arranging bean sprouts, mushrooms, noodles, spring onions. Ladle soup on top. Garnish with cilantro or whatever you prefer.