Cut bean curd into cubes and deep-fry.
Boil, the chilies in a little water until soft. Grind to a paste. Grind shallots, garlic, ginger, galangal, turmeric, and lemon grass in to a paste.
Heat oil and fry the shallot paste until light brown. Add the blended chilies and fry for a few seconds and add 2 1/2 cups of water. Boil for a few minutes and add the coconut milk. When it starts boiling add the bean curd, sugar and salt. Boil for a few more minutes.
Top the bowl of noodles with bean curd gravy. Garnish with blanched bean sprouts, and kesom leaves.
Note the name variations for kesom leaves -