Fry up with a glug of olive oil:
1 small chopped white onion
Freshly grated ginger and garlic
The zest of 1 lime
Add 3tbs Hogans laksa paste (I like it hot) and fry until it is nice and smelly.
Tip it all into the slow cooker
Then add to slow cooker:
1kg chopped chicken thighs
The 500ml of chicken stock
The juice of a lime
A stick of lemongrass
A couple of glugs of fish sauce
Cook on Auto for 6 hours (or high for 2 hrs and low for 4)
1/2 hour before dinner time, tip your 2 small tins of coconut cream (Ayam is the best) into the slow cooker, stir in and taste.
Soften some vermicelli rice noodles in another big bowl with some boiling water and add into the bottom of each bowl. Boil 4 eggs.
On top of the softened noodles add very finely sliced:
Red onion
Capsicum
Bokchoy
Mushrooms
Sprouts
Coriander
Scoop the chicken out of the slow cooker and pop on top of the veggies.
Pour your laksa soup into your bowls.
Let sit for 5-ish mins to soften the veggies
Sprinkle some crunchy fried shallots on top, with a halved boiled egg and a wedge of lime and enjoy!
The key is in the layering and finely slicing the veggies :)