Laksa Bogor (Indonesia Style)

Ingredients

1/2 packet vermicelli noodle

1 pcs chicken breast

1-litre coconut milk

500ml chicken broth

2 bay leaves

4 lime leaves

1 lemongrass ~ crushed

1" galangal ~ crushed

Salt to taste

Paste

3 cloves garlic

6 shallots

3 candlenuts

2" fresh turmeric

1" fresh ginger

1/4 tsp cumin ~ roasted

Condiment

Bean sprout

1 tempeh aka Fermented Soybean ~ bite-size, fry

1 firm tofu ~ bite-size, fry

Hard-boiled eggs

Directions/Instructions:

1. To make the chicken broth, fill a pot with 1 liter of water and bring it to a boil.  Then add the crushed lemongrass, galangal, bay leaves, lime leaves, and chicken breast.  Slowly bring to a boil; reduce the heat until the mixture is just at a simmer.    Skim foam as necessary.
2. Dish the chicken until cool enough to handle, shred the meat and set aside for later use.
3. Preheat a pan; add cooking oil and ground paste.  Stir fry until it smells fragrant for about 3-4 mins.
4. Transfer the fried paste to the pot of chicken broth.  Stir to mix well.  Bring to a boil and then lower the heat to simmer for about 15-20 mins.  Then stir in the coconut milk and add salt to taste.
5. Portion the cooked noodles into an individual serving bowl.  Top with shredded chicken, beansprout, fried tempeh, and fried tofu.  Ladle the hot soup over.  Add hard-boiled eggs, chopped green onion, and fresh mint.  Serve immediately.