
This rich and fragrant chicken laksa is packed with creamy coconut broth, tender shredded chicken, and a mix of springy noodles. Topped with bean sprouts, tofu puffs, and a spicy chili sauce, it makes a deeply comforting bowl that tastes like it came from your favorite noodle shop.
Make the stock: In a medium saucepan, combine the chicken stock, water, and chicken drumsticks. Bring to a gentle boil over high heat, then reduce to a steady simmer.
Cook for about 25 minutes, or until the chicken is fully cooked and tender enough to pull from the bone. The liquid should reduce slightly.
Transfer the drumsticks to a plate. Remove and discard the skin and bones, then shred the meat into bite-size pieces. Set the broth and chicken aside separately.
Make the chili sauce: In a small bowl, stir together the sugar, soy sauce, sriracha, chili paste, and vegetable oil until combined. Let it sit for 20 minutes so the flavors meld.
Start the laksa broth: Heat the oil in a large saucepan or small pot over medium-low heat. Add the garlic and ginger and cook for about 20 seconds, just until fragrant.
Add the lemongrass and bird's eye chilies. Cook for 1 minute, stirring often, then add the laksa paste. Increase the heat to medium and cook for 2 minutes, stirring constantly so the paste does not catch on the bottom.
Pour in the reserved chicken broth, coconut milk, and fish sauce. Stir well, add 2 teaspoons of the chili sauce, then cover and simmer gently for 10 minutes.
Season the broth to taste with lime juice for brightness and extra fish sauce if needed for saltiness. Add the tofu puffs, turn off the heat, and let them soak in the hot broth for 5 minutes.
Meanwhile, prepare the vermicelli and Hokkien noodles according to the package directions. Drain well.
Divide the noodles between 2 serving bowls and top with the shredded chicken. Ladle the hot laksa broth and tofu puffs over the top.
Finish with bean sprouts, cilantro, crispy fried shallots, and sliced red chili if using. Serve immediately with lime wedges and the remaining chili sauce on the side.
For a milder laksa, reduce the bird's eye chilies and use less chili sauce in the broth. If tofu puffs are unavailable, use pan-fried firm tofu instead. The broth can be made up to 2 days ahead and refrigerated; cook the noodles fresh before serving so they do not turn soft.