Curry Mee Malaysian Noodle Soup
Curry Mee is a Malaysian yellow curry noodle soup made with yellow egg noodles and a rich curry broth. Curry Mee is easy to make, delicious and satisfying!
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons oil
- 1 onion ((minced))
- 3 cloves garlic ((minced))
- 1 tablespoon ginger ((minced))
- 1 tablespoon lemongrass ((minced))
- 1 tablespoon red curry paste
- ½ pound boneless skinless chicken thighs ((thinly sliced))
- 3 tablespoons curry powder
- ½ teaspoon turmeric
- 13.5 ounces coconut milk ((400 ml))
- 4 cups chicken stock ((950 ml))
- 3 tablespoons fish sauce ((optional for vegetarians))
- 1 teaspoon sugar
- 8 ounces egg noodles
- salt ((to taste))
- 2 handfuls raw bean sprouts
- Cilantro leaves ((for garnish))
- 1 lime ((cut into wedges))
Instructions
- 1
Heat the oil in a pot over medium high heat and add the onion, garlic, ginger, and lemongrass. Cook for about 6 minutes, until softened and fragrant. Stir in the red curry paste.
- 2
Turn the heat up to high and add the chicken. Stir-fry until the chicken turns opaque. Add the curry powder, turmeric, coconut milk, chicken stock, fish sauce, and sugar. Bring to a boil and simmer for 10 minutes.
- 3
Meanwhile, cook the noodles according to package directions. Divide into 3 soup bowls and set aside.
- 4
Taste the soup and season with salt to taste. Divide the soup among your bowls of noodles, and garnish with raw bean sprouts, cilantro, and a squeeze of lime.