Step 1

Using a pestle and mortar, combine all the ingredients for the laksa paste and reduce them to a fine paste.

Step 2

Pour a large amount of water into a large pot and bring it to a boil, then lower the heat and add the chicken.

Step 3

Simmer for 25 minutes.

Step 4

Remove the chicken from the broth and reserve the broth.

Step 5

Let cool then shred the chicken into small pieces. Set aside.

Step 6

Heat the oil in a large wok over medium heat and fry the reserved shrimp heads for one minute, remove them using a fine skimmer then add the laksa paste and fry for another 15 minutes at low to medium heat, stirring regularly.

Step 7

The paste should be dark brown with a layer of red oil separating from the spices.

Step 8

Pour the entire content of the wok into the pot of chicken broth and bring to a boil.

Step 9

Pour in the coconut cream, salt, add the curry leaves and the fried tofu, then lower the heat and simmer over very low heat until ready to serve.

Step 10

Fill another large pot with water and bring it to a boil.

Step 11

For each serving dish, place a small handful of Hokkien noodles and rice vermicelli, as well as a few shrimp in a metal colander or sieve and soak the colander in simmering water for 1 minute.

Step 12

Drain and shake off excess water, then transfer to a large bowl.

Step 13

Top the noodle bowl with the bean sprouts and chicken, then pour the hot laksa broth with a few tofu pieces on top.