Steps
- Bring 2 cups of chicken broth, 1 cup of water, and 3 chicken drumsticks to a simmer over high heat.
- Cook over medium-high for 25 minutes, until the meat falls from the bone, reaches 165°F / 74°C, and the liquid has reduced by about one-third.
- Meanwhile, mix ½ teaspoon of sugar, 1½ teaspoons of light soy sauce, ½ minced garlic clove, 1½ teaspoons of laksa paste, 1 tablespoon of Sriracha, and 1 tablespoon of jarred chili paste.
- Stir in 1 tablespoon of vegetable oil. Set this chili sauce aside for 20 minutes.
- Remove the chicken from the broth, discard the skin and bones, and shred the meat. Trim 1 lemongrass stalk, remove the tough outer layers, and finely grate the tender white base. Peel and finely grate 1 piece of ginger, ¾in / 2cm long.
- Heat 1½ tablespoons of vegetable oil over medium-low. Stir in 2 minced garlic cloves and the ginger for 20 seconds, then the lemongrass and 2 chopped bird's eye chilies for 1 minute.
- Add ½ cup of laksa paste and cook over medium heat for 2 minutes, stirring.
- Add the reserved broth, 400ml of full-fat coconut milk, 2 teaspoons of fish sauce, and about one-sixth of the chili sauce.
- Cover and simmer for 10 minutes. Adjust with fish sauce and lime juice, then add 80g of halved tofu puffs, turn off the heat, and leave covered for 5 minutes.
- Cook 50g of dried rice vermicelli according to the package. Drain and place in bowls with the chicken, broth, and 80g of bean sprouts. Finish with cilantro and lime wedges, and serve the remaining chili sauce alongside.