Boil a pot of water and wait until water is boiling. Then, add rice noodles. Let it boil for 5-8 minutes. Drain water and rinse under cold water. Set them a side.
Cut deep fried tofu into half.
Peel shrimp heads and set them a side.
In a pot, add 15 shrimp heads and stir fry them a little bit. After that, add 5 cups of water. Let it boil and simmering for 15 minutes. Then, remove the shrimp heads.
Next, add 3 tablespoons of Thai red curry paste (suggest to add ½ tablespoons at a time) and 2 tablespoons of sha cha sauce. Stir until it mix well. Then, add 1 can of coconut milk, 2 tablespoons of fish sauce and ½ teaspoon of salt to your taste. After that, add deep fried tofu, fish balls and shrimp cook until it boils again.
While cooking the broth, put cooked rice noodles, bean sprouts and cilantro into the bowl. When deep fried tofu, shrimp and fish balls are done, put them on the rice noodles. Then, pour laksa soup over the noodles and ready to serve.