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Crush the garlic and grate the ginger. Halve the bok choy lengthways, then wash to remove grit. Halve the tofu puffs and thinly slice the green onions.
To soft-boil the eggs, bring a small saucepan of water to the boil. Turn down the heat to medium-low, gently lower the eggs into the water and set a timer for six minutes. While the eggs cook, prepare a bowl of iced water. When the timer goes off, immediately remove the eggs from the pan and leave in the iced water.
Heat the oil in a wok or large saucepan over medium heat. Add the curry paste, garlic and ginger and cook, stirring, for two minutes.
Add the coconut milk, stock, soy sauce and sugar and bring to a simmer. Add the tofu puffs, then reduce the heat to low and simmer for five minutes to develop the flavours.
While the laksa cooks, prepare the noodles, following packet directions, then drain and set aside. Peel and halve the eggs.
Add the bok choy to the laksa broth then cook for three to four minutes, until the stems are just tender.
Spoon the noodles and bok choy into four bowls. Stir the lime juice into the broth, then ladle laksa into the bowls, sharing the tofu puffs evenly among them. Top each bowl with two egg halves, sliced green onions, coriander leaves and sliced chilli if using.