To prepare the chicken, cook in a pot of boiling water with the coriander, black pepper, cumin and star anise until cooked through.

As soon as it is cool enough to handle, shred chicken by hand.

To make laksa paste, cut off bottom 5" of lemongrass. Using a mallet, pound the lemongrass to release the flavor.

In a food processor, combine lemongrass, shallots, garlic, candlenuts, turmeric, cilantro, shrimp powder and sambal olek. Process very well until finely ground, about 5 minutes, scraping down the sides as necessary.

In a large pot or deep wok, heat oil. Add laksa paste and fry for 5 minutes.

Add coconut and water. Boil for 20 minutes.

If you prefer a smoother laksa, you can optionally strain the liquid at this point and then return the strained liquid to the pot to finish the cooking process.

Add shrimp and Thai basil. Simmer until the shrimp are just cooked.

Add lime juice and salt.

Meanwhile, place vermicelli in a pot of boiling water until cooked. Immediately rinse with cold water.

To prepare the mushroom, sprinkle with salt and black pepper. Brush a grill or skillet with a little oil. Cook on both sides until golden brown.

To serve, place some noodles in the bottom of a bowl, Add laksa.

Place a portion of chicken in the middle. Place mushroom over that. Sprinkle chives over the bowl.

Add optional garnishes, as desired.