Prep the aromatics
Trim and roughly bruise the Lemongrass (bashed) with the back of a knife so it releases its oils. Stack and finely slice the Makrut Lime Leaves, setting a small pinch aside for garnish later. Grate the Ginger (grated), slice or finely chop the Galangal, trim and finely chop the Coriander Roots, grate the Garlic Clove (grated), and finely slice the Spring Onion (finely sliced), keeping a little back for serving. Quarter the Bok Choy (quartered), pick the leaves from the Coriander, cut the Lime into wedges, and have the Bean Shoots ready for the bowls.
Start the broth
Set a medium saucepan or soup pot over medium heat and warm half of the Coconut Oil. Add the Laksa Paste, bruised lemongrass, most of the sliced makrut lime leaves, some of the grated ginger, the galangal, and the coriander roots. Cook for 1-2 minutes, stirring often, until the paste darkens slightly and smells deeply fragrant rather than raw.
Simmer the broth
Pour in the first Coconut Milk and the Chicken Broth, stirring well to dissolve the paste. Season with the first Fish Sauce, the first Tamarind, and the Palm Sugar. Bring the broth just up to a gentle simmer, then lower the heat and let it bubble very quietly for 20 minutes while you make the rice and chicken. Taste near the end; you want a balance of rich, salty, tangy, and slightly sweet.
Build the rice base
Heat a second saucepan over medium heat with the remaining coconut oil. Add most of the sliced spring onion, the grated garlic, and a little more grated ginger. Cook for 1-2 minutes, stirring, until aromatic and softened but not browned.
Cook the coconut rice
Add the Jasmine Rice (washed) to the pan with a pinch of Salt, and stir so the grains are evenly coated in the fragrant oil. Pour in the second coconut milk and the Water, stir once, and bring to a gentle simmer. Cover with a tight-fitting lid, reduce to low, and cook for 12 minutes. Turn off the heat and let the rice stand, still covered, for 10 minutes, then fluff it gently with a fork.
Mix the marinade
In a bowl, combine the second tamarind, the remaining grated ginger, the Curry Powder, Turmeric, Ground Coriander, Thai Chilli Paste, the remaining fish sauce, the Soy Sauce, and a small pinch of salt. Stir into a thick, punchy marinade, then spoon out a little into a separate small bowl to use later for the bok choy.
Coat the chicken
Add the Chicken Breast (cut in half) to the main bowl of marinade and turn well so every surface is coated. Leave it to sit for 10 minutes at room temperature while the rice finishes and the pan heats.
Fry the chicken
Heat a large frying pan over medium to medium-high heat. Add the marinated chicken and cook until deeply golden and cooked through, about 5 minutes on the first side and 4-5 minutes on the second, adjusting the heat if the sugars in the marinade begin to catch too quickly. Transfer the chicken to a board and rest for 5 minutes before slicing.
Glaze the bok choy
Using the same pan, add the quartered bok choy, the reserved marinade, and a small splash of water. Turn the pieces in the pan and cook for 2-3 minutes, until the stalks are just tender, the leaves are wilted, and the glaze lightly clings to the vegetable.
Assemble the bowls
Remove the lemongrass and any large pieces of galangal from the broth, then taste and adjust with a little extra fish sauce or tamarind if needed. Spoon the coconut rice into bowls, arrange sliced chicken and glazed bok choy on top, and ladle over the hot laksa broth. Finish with the bean shoots, coriander leaves, the reserved sliced makrut lime leaf, the remaining spring onion, lime wedges, and a drizzle of Chilli Oil. Serve straight away while everything is hot and fragrant.
