Before you start, bring a large pot of salted water to the boil.
Whisk together egg and soy sauce. Heat oil in a medium fry-pan on medium-high heat. Add egg and swirl pan. Leave to set and cook for about 1 minute. Remove from pan and transfer to a chopping board. Thinly slice into ribbons and set aside for serving. Reserve pan.
Add noodles to pot of boiling water, stir, cover with a lid and remove from heat. Leave to cook for about 8 minutes, until tender. Drain and return to pot with oil to prevent sticking. Keep warm for serving.
Prep onion and bok choy. Pat chicken dry and thinly slice. Heat oil in reserved pan on medium-high heat. Add onion and cook for about 2 minutes, until tender. Add laksa paste and Malaysian curry powder and fry for about 1 minute, until fragrant.
Add coconut milk, water and fish sauce and bring to a simmer. Add chicken and submerge. Bring back to a simmer and cook for 5-6 minutes, until chicken is cooked through. Stir through baby bok choy and spinach and cook for 1-2 minutes until bok choy is tender. Season to taste with salt and pepper.
Use kitchen scissors to snip micro coriander leaving 1cm behind at the base. Cut lemon into wedges.
Serve noodles in bowls and pour over laksa. Top with egg ribbons. Dollop with sambal paste and sprinkle over micro coriander. Serve lemon wedges on the side for squeezing.