Chicken Laksa

Ingredients

• 5  chili peppers dried stemmed
• 1 teaspoon peppercorns black
• 13.5 oz coconut milk canned
• 4 servings chili paste depending on your taste pref 
• 1  cinnamon sticks 
• 2 tablespoons coriander seeds 
• 1 teaspoon cumin seeds 
• 1 teaspoon fennel seeds 
• 0.3 cup cilantro leaves fresh
• 0.3 cup mint leaves fresh
• 0.3 teaspoon turmeric 
• 3 teaspoons kosher salt 
• 2  lemon grass 
• 4 servings lime wedges 
• 1 qt chicken broth reduced-sodium
• 6 ounces mung bean sprouts rinsed
• 8 ounces vermicelli 
• 3 large shallots thinly sliced
• 1 teaspoon shrimp paste 
• 2 teaspoons sugar 
• 3 tablespoons vegetable oil 
• 1 pound strips. cubed

Equipment

• bowl
• frying pan
• ladle
• pot
• meat tenderizer

Directions

1. Grind coriander, peppercorns, cumin, fennel, cloves, turmeric, and chiles coarsely in a spice grinder. Peel tough outer layers from lemongrass, then mash core with a meat mallet or small, heavy frying pan.
2. Heat oil in a large pot over medium heat.
3. Add chicken, shrimp paste, shallots, and reserved spices and cook, stirring constantly, until fragrant, 2 minutes.
4. Pour in coconut milk, broth, sugar, and salt; add cinnamon and lemongrass. Bring to a boil, then simmer, covered, 20 minutes.
5. Boil bean sprouts in a large pot of boiling water until softened, 2 minutes.
6. Transfer sprouts to a bowl.
7. Add noodles to pot and cook until firm, 4 minutes.
8. Drain; rinse well.
9. Divide sprouts and noodles among 6 bowls. Ladle in soup (remove cinnamon and lemongrass) and top with mint and cilantro.
10. Serve with limes and sambal.
11. *Find in the Asian aisle of a well-stocked grocery store or at an Asian market.