There is a few steps to this laksa and quite a few ingredients although the recipe itself is not hard, just a little labour intensive.

Ingredients 
5 tbsp vegetable oil
2 chicken legs, bone in, skin on
16 large raw tiger prawns, shelled
100g dried rice vermicelli noodles
50g fresh beansprouts
80g of green beans, cut in half
200g hokkien noodles
10g fresh mint, finely shredded
10g fresh Thai basil, finely shredded
Juice of 1 lime
2 spring onions, finely sliced

Ingredients for the paste
4 whole dried long red chillies
1 large fresh red chilli, roughly chopped
2 fresh Birds eye red chillies, roughly chopped
4 shallots, roughly chopped
30g lemongrass paste
30g fresh galangal, peeled and roughly chopped
30g fresh ginger, peeled and roughly chopped
4 garlic cloves, roughly chopped
1 tbsp ground turmeric
1 tsp shrimp paste
2 tbsp fish sauce
2 tbsps crunchy peanut butter
1 tsp ground coriander
1 tsp ground cinnamon
1 tsp salt
¼ tsp ground black pepper
1 tbsp tomato puree
1 tbsp palm sugar

Ingredients for the broth
250g frozen soffritto
1 star anise
3 cloves
3 cardamom, lightly cracked
1 cinnamon stick
2 lime leaves
½ lemongrass stalk
2 chicken stock pots
2 litres of water
3 spring onions roughly chopped

Ingredients for the broth
200ml coconut cream
2 tsps tamarind paste
1 tbsp palm sugar

Method
Start with the chicken.  Put your oven on to 180c and put your chicken into an oven dish.  Put a small amount of oil over the chicken and a touch of salt and pepper and put into the oven for 40 minutes, basting from time to time.

For the laksa paste put the dried chillies in a large stock pot, cover with water, bring to the boil and cook for 5 minutes on a medium heat, then remove from the heat and leave to soak for 10 minutes. 

Drain the chillies, throwing out the water, cut in half and deseed and roughly chop.  Put the soaked chillies in a food processor with the other paste ingredients and blitz until the paste comes together.  If the ingredients aren’t forming a paste then add a tbsp of vegetable oil to loosen the mixture. Don't add water as you want the paste to fry off rather than steam.

Heat 2 tbsps vegetable oil in a wok over a medium heat and add the paste, stir and cook for 20 minutes, stirring to stop it sticking until the paste darkens slightly.

Into the stock pot put 1 tbsp of vegetable oil and when hot add the soffritto.  Cook for around 5 minutes until soft and fragrant.  Add all of the broth ingredients along with the chicken and all of juices. Bring to the boil and then reduce the heat so it is barely simmering, cover and cook for 90 minutes.

Use a slotted spoon to remove the chicken from the pan and set aside on a plate to cool, then cut into strips. Add the raw prawns to the poaching liquid and cook for 2-3 minutes until pink and opaque. Use a slotted spoon to transfer to the plate with the chicken. Skim off any scum from the surface of the poaching liquid and discard the lemongrass; top up with water to make 1.2 litres.

Put the poaching water in a large pan and add the cooked laksa paste, chicken stock cube and 2 tsps tamarind paste and stir through.  Bring to the boil over a medium high heat and simmer for 5 minutes. Season if necessary. Strain the laksa broth through a fine sieve lined with a muslin cloth into another pan.  Gather the muslin cloth and twist, making sure you extract all of the  liquid.

Put the heat on and add the coconut milk and check the seasoning, adjusting where necessary.

While the laksa broth is simmering, soak the dried vermicelli noodles for 5 minutes in freshly boiled water.

In a pot of boiling water, blanch the following in boiling water one after the other, removing to one side; the green beans for 3 minutes, the prawns for 90 seconds and the beansprouts for 30 seconds.

Cook the hokkien noodles according to the packet instructions.

Put large handfuls of both types of noodles into bowls. Arrange the chicken, prawns, beansprouts on the top of the noodles and pour over the piping hot broth.

Put some chopped mint, Thai basil leaves and spring onions on the top of each bowl of noodles.