Odelay Cafe's Malaysian chicken noodle laksa

Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

Usually a Malaysian laksa like this would be seafood-based and quite spicy, but this one has less prawn/crab and chilli content in order to achieve a more universal appeal.


Photo: Supplied
Photo: Supplied
Malaysian chicken noodle laksa

Makes 2 large servings


1 chicken breast, finely sliced
2 Tbsp plain oil
2 tsp quality curry powder
2 tsp Thai chilli paste
2 tsp tom yum soup base
500ml chicken stock
2 Tbsp fish sauce
1 Tbsp tamarind sauce
1 tsp sugar
150ml coconut milk

Fresh green veges
mixture of bok choi, broccoli, kale etc (enough for a small handful per person)

To serve
pack of rice noodles
freshly squeezed lime juice
fresh coriander
mung bean sprouts
crispy fried shallots
sprinkle of freshly grated ginger

Saute the chicken breast in oil on a medium heat until cooked.

Then add other laksa ingredients except for the fresh greens and bring to a gentle simmer. Taste and season with salt, chilli and sugar to taste.

To assemble
Soak half a pack of rice noodles in hot water until soft, usually about 15 minutes. Place noodles in base of bowl and pour over hot laksa.

Garnish with juice of half a freshly squeezed lime, fresh coriander, mung bean sprouts, crispy fried shallots and a sprinkle of freshly grated ginger.

Recipe provided by Odelay Cafe's Ed Devereux. Recipe requested by Cleone Bloomfield, Queenstown.

If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.

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