Heat a large pot and saute the shrimp shells for a few minutes, until they turn golden.

Add water and bring to a boil. Boil for 5 minutes. Strain.

In a pot,add laksa paste and stir fry for 1 minute. Add shrimp stock, coconut milk and fish sauce. Bring to a boil. Reduce to a simmer and cook for 5 minutes.

Add water spinach, baby corn and Kaffir lime leaves. Bring back up to a boil. Add shrimp and bean sprouts. Reduce to a simmer and cook for about 3 minutes, until shrimp are pink and cooked through.

Turn off heat and stir in cilantro and mint.

Place noodles in a large bowl of boiling water and let sit for 2 minutes, until noodles soften.

To serve, place some of the noodles in a bowl and spoon soup over the noodles. Garnish with the chile, if desired.