Chicken & Tofu Laksa

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4 tablespoons vegetable oil

12 ounces firm tofu, cut into bite-size pieces and blotted dry with paper towels

1 pound fresh Chinese egg noodles, or 8 ounces dried

3 tablespoons ground coriander

1 teaspoon cumin seeds

1/2 teaspoon fennel seeds

Pinch ground cloves

1/4 teaspoon black pepper

1 teaspoon ground turmeric

3 small dried hot peppers, each broken into several pieces

5 smallish shallots (3 ounces), peeled and each cut into several pieces

3 garlic cloves, each cut into several pieces

1/2 chicken bouillon cube

2 cinnamon sticks, each about

2 inches long

1 pound boneless, skinless chicken breast and/or thigh, cut into large bite-size chunks

3 stalks of lemongrass, tough outer leaves removed, trimmed to about 4 inches long, and scored or crushed

3 cups chicken broth

4 cups unsweetened coconut milk (2 cans)

1 teaspoon dark brown sugar

1 teaspoon soy sauce, or to taste

1/2 head broccoli, cut into stems and florets

1 large carrot, cut into thin strips

Small handful snow peas, trimmed and whole

Juice of 1 lime + lime wedges to serve

1/2 pound bean sprouts

4 green onions, thinly sliced

1/2 bunch cilantro, coarsely chopped

Sriracha or other Asian hot sauce

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