Step 1

Rub the chicken thighs with the salt and set aside for at least 20 minutes at room temperature.

Step 2

Place the chicken in a saucepan, cover with the water, add the salt and lemongrass, bring to a simmer, and poach over low heat for 15 to 20 minutes. Remove the chicken and set aside to cool, then cut the meat into strips, discarding the skin. Poach the prawns for 2 to 3 minutes in the same poaching liquid. Once they are cooked, remove them with a slotted spoon and set aside. Instead of just using water, you can use the poaching liquid to make the laksa broth – just top it up with water until it reaches 5 cups and discard the lemongrass stalk.

Step 3

Bring the water or poaching liquid, laksa paste, coconut milk, chicken stock powder, and salt to a boil. Add the bean curd puff and simmer for 5 minutes, then remove from the heat and add salt to taste.

Step 4

Place the rice vermicelli and bean sprouts in a heatproof bowl, cover with boiling water, and leave to soak for 5 minutes, then add the fresh yellow noodles to the bowl and leave them for 3 minutes. Drain the vermicelli, bean sprouts, and noodles and divide them among 4 serving bowls.

Step 5

Arrange slices of chicken, the prawns, a few mint leaves, and the halved eggs on top of the noodles.

Step 6

Strain the laksa broth through a fine-mesh sieve into a bowl or jug and remove the bean curd puffs. Place 3 slices of puff on top of each bowl of noodles. Make sure that the broth is still piping hot (heat it again if not) and pour the broth over the noodles.

Step 7

Serve with lime wedges, shrimp chili oil, and a sprinkling of crispy shallots.