Step 1

Place Chicken Stock ingredients in a medium saucepan over high heat. Bring to simmer, then reduce to medium high.

Step 2

Cook for 25 minutes or until chicken flesh is falling off the bone and liquid reduces by about 1/3.

Step 3

Discard skin, pull flesh off the bone and place in bowl, discard bone. Set broth aside.

Step 4

Mix ingredients together in a small bowl. Set aside for 20 minutes.

Step 5

Heat oil in a large saucepan or small pot over medium low heat. Add garlic and ginger, sauté for 20 seconds, then add lemongrass and chillis. Cook for 1 minute.

Step 6

Add laksa paste. Turn heat up to medium and cook for 2 minutes, stirring constantly, or until fragrant.

Step 7

Add chicken stock, coconut milk, fish sauce and 2 tsp of Laksa Chilli Sauce. Place lid on and simmer on for 10 minutes.

Step 8

Adjust to taste using lime juice (for sour) and fish sauce (for saltiness). Add tofu puffs. Leave on turned off stove with lid on for 5 minutes.

Step 9

Prepare noodles per packet directions.

Step 10

Divide noodles between 2 bowls. Top with shredded chicken.

Step 11

Pour broth over chicken. Top with beansprouts. Sprinkle with Garnishes you choose to use. Serve with Laksa Chilli Sauce on the side.