Laksa Lemak

Ingredients

• 25 g Ginger
• 300 g Chicken Thigh
• 180 g Rice Noodles
• 400 ml Coconut Milk
• 500 ml Chicken Stock
• 4 pcs Garlic
• 1 pcs Lemongrass
• 4 pcs Shallot
• 3 pcs Red Chili
• 1 tsp Shrimp Paste
• 1 tsp Turmeric Powder
• 3 tbsp Vegetable Oil
• 2 tsp Fish Sauce
• 2 tsp Kosher Salt
• 1 tsp Sugar
• 80 g Bean Sprouts
• 6 pcs Laksa Leaves
• 1 pcs Lime
• 2 tbsp Fried Shallots
• 2 tsp Curry Powder

Method

1. Blend {shallot}, {garlic}, {ginger}, {lemongrass}, {red_chili}, {shrimp_paste}, {curry_powder}, and {turmeric_powder} to a coarse paste so it fries evenly and builds a deep broth later.
2. Bring {chicken_stock} to a gentle simmer in a saucepan over medium heat, add {kosher_salt}, then lower in {chicken_thigh} and poach gently until just cooked through and an instant-read thermometer reads 74C. Rest briefly in the liquid so it stays juicy.
3. Heat {vegetable_oil} in a Dutch oven over medium heat, add the rempah from the previous step, season with more {kosher_salt}, and tumis patiently until the paste darkens, smells sweet and spicy, and the oil visibly separates. This full fry is what gives {laksa_leaves} depth even before the broth goes in.
4. Add {coconut_milk}, the poaching liquid and chicken from the previous step, then season with {fish_sauce}, {sugar}, and more {kosher_salt}. Simmer over low heat until the broth is silky, lightly reduced, and the rempah tastes fully cooked; shred the {chicken_thigh} into bite-size pieces in the pot.
5. Cook {rice_noodles} in a pot of boiling water until supple and springy, then drain well so the broth stays full-flavored rather than diluted.
6. Divide {rice_noodles} between warm bowls, top with {bean_sprouts}, ladle over the hot broth and shredded {chicken_thigh}, then finish with {laksa_leaves}, {fried_shallots}, and a squeeze of {lime} for brightness and crunch.