Prepare noodles according to package directions. Drain and toss with a little oil to keep them from sticking. Set aside.

Add Laska Paste ingredients to your food processor and process until smooth, scraping sides down several times. Set aside.

Heat 1 tablespoon oil in a large Dutch oven/soup pot over medium-high heat. Add shrimp in a single layer and cook for approximately 2 minutes, or until seared, then flip over and cook just until shrimp are cooked through. Remove tails and add shrimp to a bowl. Toss cooked shrimp with 1 tablespoon fish sauce and 1 tablespoon Asian chili paste. Set aside.

Add Laska Paste and sauté for 2 minutes. Add chicken and 3 cups coconut milk (eyeball it). Whisk remaining coconut milk with cornstarch and add to pot followed by chicken broth, 1 tablespoon fish sauce, soy sauce, lime juice, brown sugar, basil, and bay leaf. Bring to a boil then reduce heat to medium-low and gently simmer for 5-10 minutes, just until chicken is tender enough to easily shred.

When chicken is tender, remove to a cutting board and let rest for 5 minutes before shredding. Meanwhile, cover soup, and reduce to a gentle simmer for 10 minutes, stirring occasionally and replacing lid. This is a great time to prep your toppings.

Stir in shredded chicken and cooked shrimp followed by 1-3 tablespoons chili sauce to taste. Add additional lime juice to taste for tangier (or individuals can add to their own bowls). Add additional fish sauce to taste (1 teaspoon at a time) for saltier.

Divide noodles between 4-6 bowls then spoon soup over noodles. Garnish individual bowls with desired toppings.