Creamy Coconut Slow-Cooked Chicken Laksa

To Cook Laksa SoupHeat the oil in a wok or pan, then add in the onion, ginger, garlic and lime zest. Stir for 1 min until onion is softened.Add in the laksa paste and stir for 2-3 mins or until it is aromatic.Add the chopped chicken and stir for 5 mins or until half cooked through.Scoop everything into a slow cooker and pour the chicken stock in.Add the lime juice, lemongrass and fish sauce, cook on high for at least 2 hrs.30 mins before serving, add the coconut cream and continue cooking on high for 30 mins. Taste test and season with salt if required.To ServePrepare the rice vermicelli according to the packet.Blanch the sliced bok choy and bean sprouts then set aside.Divide the noodles, eggs, bok choy and bean sprouts into serving bowls.Scoop laksa soup into the bowls and divide the chicken equally.Top with sliced red onions, coriander leaves, fried shallots and a lime wedge. Serve immediately.