Chicken Laksa

• 2 tablespoons coriander seeds
• 1 tablespoon black peppercorns
• 1 tablespoon cumin seeds
• 1 tablespoon fennel seeds
• 4 cloves
• 1/4 teaspoon ground tumeric
• 5 to 8 dried arbol chiles, stemmed
• 2 lemongrass stalks
• 3 tablespoons vegetable oil
• 1 lb. boned, skinned chicken thighs, cubed
• 1 teaspoon shrimp paste*
• 3 large shallots , thinly sliced
• 1 can (13.5 oz.) coconut milk
• 1 quart reduced-sodium chicken broth
• 2 teaspoons sugar
• 3 teaspoons kosher salt
• 1 cinnamon stick
• 8 ounces mung beans, rinsed
• 8 ounces wide rice noodles
• 1/3 cup fresh mint leaves, torn into smaller pieces
• 1/3 cup fresh cilantro leaves, torn
• lime wedges
• Sambal oelek chili paste

1. Grind coriander, peppercorns, cumin seeds, fennel seeds, cloves, turmeric and chiles coarsely in a spice grinder; set aside.
2. Peel tough outer layers from lemongrass, then mash core with a meat mallet or small, heavy frying pan.

coriander seeds, black peppercorns, cumin seeds, fennel seeds, cloves, ground tumeric, arbol chiles, lemongrass stalks, vegetable oil, chicken, shrimp, shallots, coconut milk, chicken broth, sugar, kosher salt, cinnamon, beans, rice noodles, mint, fresh cilantro, lime wedges, sambal oelek chili paste

Taken from www.foodrepublic.com/recipes/chicken-laksa-recipe/ (may not work)