•Prepare 500g of chicken pieces, 1 bottle of this seasoning (210g), and 1600ml of water. Simmer over low heat until the chicken is tender.
•Remove the chicken, add 200ml of instant coconut milk, and continue cooking until the final broth measures 1200ml.
•In a bowl, arrange: rice vermicelli and bean sprouts (pre-soaked in hot water), shredded chicken, boiled eggs, rice cakes, basil leaves, and a squeeze of lime.
•Pour hot laksa broth over the ingredients, sprinkle with fried shallots, and top with melinjo crackers.