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1
Preheat oven to 300F.
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2
Wrap blacan tightly in a piece of foil and roast in middle of oven 10 minutes.
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3
Unwrap and cool.
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4
Discard tough outer leaves of lemongrass and trim root ends.
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5
Thinly slice lower 6 inches of stalks.
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6
Fold upper stalks into thirds and tie into a bundle with kitchen string.
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7
In 2 batches, puree blacan, sliced lemongrass, and remaining spice paste ingredients in a mini food processor until almost smooth.
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8
Soak bean-curd puffs in hot water in a bowl, weighted with another bowl of water to keep puffs immersed, 20 minutes.
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9
Squeeze as much water as possible from puffs and halve diagonally.
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10
While puffs soak, simmer chicken in stock in a saucepan, turning occasionally, until just cooked through, 12 to 15 minutes, and cool chicken in a bowl.
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11
Pour stock through a fine sieve into another bowl.
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12
Discard chicken skin and bones and shred or slice chicken.
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13
Blanch bean sprouts in a pot of boiling water 15 seconds and drain well.
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14
Heat oil in a 6- to 7-quart heavy pot over moderate heat until hot but not smoking and stir in spice paste.
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15
(Oil should be hot enough for spice paste to sizzle when added.)
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16
Cook, stirring constantly, until spice paste begins to stick to bottom of pot, 8 to 10 minutes.
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17
(Oil will separate out, and mixture will appear curdled.
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18
Paste will reduce and turn a shade darker; do not let brown.)
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19
Add coconut milk, sugar, stock, and lemongrass bundle and bring to a simmer, stirring.
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20
Stir in puffs and gently simmer 20 minutes.
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21
Stir in shrimp and simmer until just cooked through, 1 to 2 minutes.
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22
Stir in chicken and salt to taste.
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23
While laksa simmers, bring a large pot of water to a boil for noodles.
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24
If using fresh noodles, cook 1 minute and drain well, rinsing briefly under water if sticking occurs.
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25
If using dried noodles, cook according to package directions.
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26
Divide noodles, bean sprouts, shrimp, chicken, and puffs among 4 deep bowls and ladle laksa broth over.
