For the laksa paste, place all ingredients in a food processor. Whiz until a rough paste.

Heat the oil in a large saucepan over medium-high heat. Add laksa paste and cook, stirring frequently, for 5 minutes until fragrant. Add ground, fresh and whole spices with 150ml water and cook for 5 minutes, stirring frequently to prevent mixture sticking to base of pan, until mixture is very thick and fragrant. Set aside.

Place stock in a medium stockpot and bring to the boil. Add chicken and bring almost to the boil. Reduce heat and very gently simmer (water should barely move) for about 25 minutes or until chicken is cooked. Use tongs to transfer chicken to a bowl of iced water. Once cold, set chicken on a plate, then debone and shred meat with your hands (discard skin and bones). Cover meat and set aside in the fridge.

Add stock to laksa paste mixture along with ginger flower and Vietnamese mint. Bring to the boil, stirring. Reduce heat to medium-low and simmer gently for 1 hour. Strain stock into a clean large saucepan, discarding solids. Stir in coconut milk, cream, sugar, stock powder and 2 tsp fine salt.

Reduce heat to low. Add tofu and shredded chicken. Gently simmer, partially covered, to gently heat tofu and chicken through while your bok choy cooks. Bring a large saucepan of water to the boil. Blanch bok choy, in batches, for 30 seconds or until just wilted. Use tongs to transfer to a plate. Add hokkien noodles and cook for 2-3 minutes; gently separate as they start to soften. Use tongs to transfer to a colander to drain. Add vermicelli and cook for 1 minute, gently separating with a fork, until just soft. Drain over hokkien noodles in the colander.

Divide noodles and bok choy between 4 bowls. Ladle over laksa and add some tofu puffs and chicken. Sprinkle with bean sprouts, coriander, chilli and fried and fresh shallots. Serve with lime wedges alongside.