..think i learnt a couple of good things to do with the recipe...Laksa can be a bit heavy with the amount of coconut milk required...what i did was pan fry the chicken (thigh meat) and use a larger quantity in a liberal dose of peanut oil first before adding...usually you just cook it in the liquid....wash all juices from into the liquid and youve created more flavour already and dont need chicken stock that some recipes include and you can get away with using light coconut milk and end up with a lighter but still very tasty soup...
