Easy Laksa with Shredded Chicken

In a pot, heat sesame oil over medium, add laksa paste and cook for 2 minutes. If using store-bought paste, sauté some garlic, ginger, lemongrass and chili paste before you add the laksa paste. See notes above.
Pour in chicken broth and bring to a boil. Add soy sauce and chicken fillets. Cover the pot and lower the heat. Simmer for 15 minutes.
In the meantime, add water to a small sauce pan, once boiling, add eggs. Cover, simmer for 6 minutes. Run under cool water, set aside.
Cook the rice noodles according to package directions until just al dente. Drain and run the noodles under cool water to stop the cooking process. Prepare the toppings.
When ready, remove the chicken fillets and place onto a clean plate. Add coconut milk and lime juice. Simmer, uncovered, for 5 minutes while you shred the chicken. Use two forks, hold one fork in each hand, and use them to pull the meat apart. Return chicken to the pot.
Place the cooked rice noodles into a serving bowl. Ladle the hot soup over the noodles. Top with shredded chicken, eggs, cucumber and bean sprouts. Add a lime wedge and garnish with cilantro, scallions additional chili paste. Serve immediately.