Ingredients:

1 whole chicken, gutted and plucked
4 medium onions, coarsely chopped
1 tsp pepper
2 TSP ginger paste
2 TSP garlic paste
1-2 tsp chilli paste (to taste)
1-3 tsp curry powder (NOT Keen's but Ali Gappa's, Patak's, Sharwoods or other Asian brands)
2 tsp sesame oil
2 TSP fish oil
2 TSP soy sauce
1 tsp coriander paste
3 spring onions or shallots, chopped
1 can of bamboo shoots
1 can of Chinese sprouts or fresh bean sprouts
2 cans of Coconut milk (Lite if you prefer)
300 g rice vermicelli noodles
Sprigs of fresh coriander

Make the Stock

Bring 4 litres of water to the boil
Add whole chicken, onions, pepper, soy sauce and sesame oil.
Simmer for two hours, removing pepper scum periodically.
Remove the bird, and pare off the meat. Remove any other chicken scraps from the stock.

Prepare the Laksa Sauce

Chop all the meat semi-coarsely and return to stock.
Add ginger, garlic, chilli, curry powder, fish oil, coriander and bring back to the boil for 15 minutes
Add the vegetables and coconut milk and simmer

Prepare to serve

Boil 1 litre of water and immerse the rice noodles for five minutes
Cut the rice noodles into short pieces with scissors
Drain the water and add noodles to the Laksa Sauce
Garnish with fresh coriander and serve

Variations

Use sea food instead of chicken
Use chopped chicken and fry pieces with garlic, ginger, and chilli. Add commercial stock.