Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Using a fork, separate then Drain.
Heat a large saucepan over medium heat. Add laksa paste then stir fry for 1 minutes or until fragrant. Add coconut cream and stock. Bring to the boil. Add chicken and bok choy. Reduce heat to low. Simmer for 2 to 3 minutes. Add the tofu and diced chicken.
Divide noodles between 4 bowls. Spoon over coconut laksa soup. Top with beansprouts and fried shallots to serve.