Coconut Chicken Laksa

Ingredients

• 3 Lilydale Free Range chicken breast
• 1L chicken stock
• 2 (400ml) can coconut cream
• 1tsp white sugar
• 1 brown onion, roughly chopped
• 10 cloves garlic, roughly chopped
• 5cm fresh turmeric, cut into disks
• 5cm ginger, cut into disks
• 10cm galangal, cut in disks
• 3 lemongrass stalks, trimmed, white part only, chopped
• 5 whole dried chili, soaked in hot water
• 1 tbs dried baby shrimp, soaked in hot water
• 8 candlenut*
• 1 tbs belachan (shrimp paste)
• 1 tbs coriander, ground
• 1/2 cup Cobram Estate, light extra virgin olive oil
• 100g Rice vermicelli, cooked as per packet instructions
• 200g hokkien noodles, cooked as per packet instructions
• 2 cups, bean sprout
• 180g tofu puffs, halved
• 180g fish cake, sliced
• 1 cup coriander, leaves only, chopped
• 4 soft boiled eggs, halved
• Crushed peanuts, to your liking
• Lime, juiced, to taste
• Fish sauce, to taste
• Chili oil, to taste