Steps
1. Soak the dried red chilies in warm water for 15 minutes, then drain.
2. Toast coriander seeds and cumin seeds in a dry pan until fragrant, then grind into a powder.
3. Peel shallots, garlic, ginger, galangal, and chop roughly.
4. In a blender or mortar, combine soaked red chilies, shallots, garlic, ginger, galangal, lemongrass, kaffir lime leaves, ground spices, turmeric powder, brown sugar, salt, and miso paste (or dried shrimp substitute).
5. Blend or pound into a smooth, thick paste, adding vegetable oil gradually to help blend and preserve.
6. Store paste in an airtight container or use immediately to cook laksa soup by frying it in hot oil until fragrant.