Laksa lemak

Preparing the ingredients:

1. 1Roughly chop the garlic, shallots, cilantro roots, galangal, and ginger.
2. 2Remove the tough, dry outer leaves of the lemongrass to expose the tender core, and roughly chop it.

Preparing the shrimp broth:

1. 3Shell the shrimp, setting aside the heads and shells.
2. 4Set the flesh aside for later.
3. 5Heat 3 tablespoons of vegetable oil in a large saucepan over high heat.
4. 6Add the heads and shells, then sauté for about 10 minutes, until they turn an intense red color.
5. 7Crush the shells and heads with the back of a spoon to release their flavors.
6. 8Pour the chicken stock into the saucepan.
7. 9Add the chicken thigh pieces.
8. 10Bring to a boil, then reduce to medium-low heat and simmer for 30 minutes.
9. 11Gently skim the foam off the surface of the broth, being careful not to remove the red oil.
10. 12Remove the chicken thighs from the broth and shred the meat once cooled.
11. 13Strain the broth and set aside.

Preparing the laksa paste:

1. 14Soak the dried chilies and shrimp in hot water for 10-15 minutes, until softened.
2. 15Drain lightly.
3. 16Set aside the chili soaking water.
4. 17Roughly chop the chilies, then put them in a blender with the dried shrimp and all the other ingredients needed for the laksa paste.
5. 18Blend until you get a smooth paste, adding the soaking water in small amounts if needed.

Preparing the laksa broth:

1. 19Heat 2 tablespoons of oil in a saucepan over medium heat.
2. 20Add half of the laksa paste and sauté, stirring, for 2 minutes.
3. 21Add the coconut cream and mix well.
4. 22Add the prepared shrimp broth, fish sauce, sugar, and a pinch of salt.
5. 23Reduce to low heat and simmer for 15 minutes.
6. 24Add the fried tofu cubes and fish balls, then cook for another 10 minutes.
7. 25Then add the shrimp and simmer until just cooked.
8. 26Adjust the seasoning with fish sauce to taste.

Cooking the noodles:

1. 27Dip the rice noodles in boiling water and cook until tender but slightly firm in the center.
2. 28Drain and divide the noodles among serving bowls.

To serve:

1. 29Pour the hot laksa broth over the noodles.
2. 30Garnish with sambal oelek, pieces of shredded chicken, lime wedges, chopped fresh cilantro, and mung bean sprouts.