Chicken Tofu Laksa

Name: Chicken Tofu Laksa
Ingredients: 2 cups firm tofu, cut into bite-sized pieces; 2 tablespoons coriander seeds; 1 tablespoon black peppercorns; 1 tablespoon cumin seeds; 1 tablespoon fennel seeds; 4 cloves; 1/4 teaspoon ground turmeric; 8 chiles de árbol, stemmed; 4 tablespoons canola or vegetable oil, divided; 3 shallots, sliced; 1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch pieces; 1 teaspoon shrimp paste (available in the Asian aisle of supermarkets or at Asian markets); omit if you're adding shrimp or prawns; 1 (13 1/2–ounce) can unsweetened coconut milk; 2 teaspoons sugar; 1/2 teaspoon salt, plus more to taste; 1 cinnamon stick; 2 lemon grass stalks, bottom three inches, tough outer skin removed, lightly crushed (just to start the juices releasing); 1 quart low-sodium chicken broth; 1 pound rice noodles, cooked to package directions (I use wide ones, but this is a personal preference); 1/2 cup mung beans (canned is fine if you can't find them fresh, but make sure to rinse and drain them); 1/3 cup mint leaves, roughly chopped (optional, for garnish); 1/3 cup cilantro, chopped (for garnish); 2 limes, cut into wedges (for garnish)