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  • 4 bone-in (skin-on chicken thighs)
  • 4 oil )
  • 1 garlic )
  • 1 1/2 ginger )
  • 1 parts removed (minced)))
  • 2 chilies )
  • 1/2 cup laksa paste
  • 1 brown sugar
  • 4 cups chicken stock
  • 1 milk )
  • 1 sauce )
  • 1 puffs )
  • 4 egg noodles (or fresh/dried wheat noodles)))
  • 1 ((for juicing (and additional lime wedges for serving)))
  • 3 shallots )
  • 1/4 cup purpose flour
  • 12 large shrimp
  • 2 cups sprouts )
  • 1/2 cup cilantro leaves
  1. Preheat your oven to 400 degrees F

  2. Season the chicken thighs with salt and pepper (we used white pepper, but you can also use black pepper), and place on a baking sheet lined with parchment paper

  3. Bake in the oven for 40 minutes

  4. Remove from the oven and set aside

  5. While the chicken is cooking, heat 2 tablespoons vegetable oil in a large saucepan or medium pot over medium heat

  6. Add the minced garlic and ginger and cook for 1 minute

  7. Add the minced lemongrass and chilies, and cook for 3 minutes

  8. Add the laksa paste and brown sugar

  9. Fry for another 3 minutes, letting all the flavors meld together

  10. Add the chicken stock, coconut milk, and fish sauce

  11. Bring to a boil

  12. Add the soy puffs, cover, and allow to simmer for 10 minutes

  13. Meanwhile, rinse the noodles in warm water (for cooked hokkien noodles or rice vermicelli) or prepare according to package instructions (for fresh or dried wheat noodles)

  14. Distribute among four large noodle soup bowls

  15. Shred the cooked chicken and skin and distribute among the bowls

  16. Pour any juices from the roasting pan into the broth

  17. (You can even use a little bit of warm water to scrape any lingering tasty bits off the parchment paper)

  18. Season the broth with lime juice and more fish sauce to taste, until your broth has reached your desired levels of saltiness/sourness

  19. If you would rather not use fish sauce as your salting agent (it can be quite pungent to some palates), season with salt instead

  20. Meanwhile, toss the thinly sliced shallots in flour until they’re lightly coated

  21. In a cast iron pan, heat an additional 2 tablespoons oil

  22. Fry the shallots until crispy and set aside

  23. Season the shrimp with salt and pepper and sear them in the same oil you used to cook the shallots, just until they’re cooked through

  24. To assemble the laksa, pour the broth over the noodles and chicken, and add a couple pieces of soy puff to each

  25. Top with the cooked shrimp, bean sprouts, cilantro, and fried shallots

  26. Serve with extra lime wedges, and enjoy!

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