Laksa Curry Mee Ramen with Sourdough Ajitama Eggs

**Prepare the Sourdough Ajitama Eggs (can be done a day ahead):** Gently lower eggs into boiling water and cook for 6 minutes for a runny yolk. Immediately transfer to an ice bath to stop cooking. Peel carefully. Submerge the peeled eggs in a brine made with equal parts sourdough discard and soy sauce. Marinate in the refrigerator for at least 4 hours, or overnight. The eggs will turn a beautiful golden-brown color and develop a tangy, umami flavor.

**Make the Laksa Curry Mee Paste:** In a food processor, combine the shallots, garlic, chilies, galangal, turmeric, dried shrimp (if using), laksa paste, and curry powder. Blend into a smooth paste.

**Sauté the Paste:** Heat the vegetable oil in a large pot over medium heat. Add the Laksa Curry Mee paste and sauté for 5-7 minutes, stirring frequently, until fragrant and the oil separates from the paste. This step is crucial for developing the depth of flavor. The aroma should be intensely aromatic and spicy.

**Add Broth and Coconut Milk:** Pour in the chicken (or vegetable) broth and coconut milk. Bring to a simmer, stirring occasionally.

**Season the Broth:** Add the fish sauce (or soy sauce), sugar, and salt. Taste and adjust seasonings as needed. The broth should be a balanced blend of spicy, savory, and slightly sweet with a rich coconut aroma.

**Simmer and Infuse:** Add the bruised lemongrass stalks to the broth. Simmer for at least 15 minutes to allow the flavors to meld and deepen. Remove the lemongrass before serving.

**Cook the Noodles:** While the broth is simmering, cook the ramen noodles according to package directions. Drain well.

**Assemble the Ramen:** Divide the cooked ramen noodles among bowls. Ladle the hot Laksa Curry Mee broth over the noodles.

**Add Toppings:** Top each bowl with bean sprouts, fried tofu puffs, blanched cockles (optional), and a sourdough ajitama egg cut in half.

**Garnish and Serve:** Garnish with fresh Laksa leaves (if using) and serve immediately with lime wedges for squeezing. Encourage guests to customize their bowl with the lime juice for extra brightness.