Heat oil in a large pot over medium heat. Sauté the chopped onion and garlic until fragrant. Add the laksa paste and stir through. Once the mixture begins to release its aroma, incorporate the shrimp paste and continue to cook gently until the base is well fried and deep in colour.

Add the chicken stock to the pot, followed by a stick of lemongrass and bay leaves. Once the liquid is heated through, pour in the coconut milk, ensuring it is not coconut cream. Stir to combine, then add the palm sugar. Continue by incorporating the fish sauce, curry powder, oyster sauce, and finally the ground fenugreek. Bring the mixture to a boil, then reduce to a simmer, allowing the flavours to develop and the broth to thicken slightly.

Add the chopped coriander stalks at the end of cooking to retain their freshness and brightness.

In a separate saucepan, cook the prawns, tofu puffs, fish cake, and bok choy until just done. In serving bowls, place the cooked noodles and shredded poached chicken.

Ladle the hot laksa broth over the noodles and chicken, ensuring each bowl receives a generous portion of prawns, tofu, fish cake, and bok choy.

Garnish with bean shoots, fresh coriander, and fried shallots. Serve immediately while hot.