Chicken Laksa Recipe

For the sambal oelek chili paste:

1. Grind coriander, peppercorns, cumin seeds, fennel seeds, cloves, turmeric and chiles coarsely in a spice grinder; set aside. Peel tough outer layers from lemongrass, then mash core with a meat mallet or small, heavy frying pan.

For the laksa:

1. Heat oil in a large pot over medium heat. Add chicken, shrimp paste, shallots, and reserved ground spices and cook, stirring constantly, until fragrant, 2 minutes.
2. Pour in coconut milk, broth, sugar, and salt; add cinnamon stick and lemongrass. Bring to a boil, then simmer, covered, 20 minutes.
3. Boil bean sprouts in a large pot of boiling water until softened, 2 minutes. Transfer sprouts to a bowl. Add noodles to pot and cook until firm, 4 minutes. Drain; rinse well.
4. Divide sprouts and noodles among bowls. Ladle in soup (remove cinnamon and lemongrass) and top with mint and cilantro. Serve with limes and sambal.

*Find shrimp paste in the Asian-foods aisle of a well-stocked grocery store or at an Asian market.