Curry Mee Malaysian Noodle Soup
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
25 mins
-
Total Time
45 mins
-
Servings
3
-
Calories
642 kcal
-
Course
Main Course
-
Cuisine
Malaysian
Curry Mee Malaysian Noodle Soup
Description
Curry Mee Malaysian Noodle Soup combines a fragrant blend of spices and aromatics with simple ingredients like chicken thigh, coconut milk, and egg noodles. The base is prepared by sautéing onion, garlic, ginger, and lemongrass until fragrant, then introducing red curry paste to deepen the flavor. Chicken is cooked until just opaque before curry powder, turmeric, and liquids are added to create a creamy, complex broth. The egg noodles are prepared separately and served with the soup ladled over them.
The broth carries the warmth of curry powder balanced by the richness of coconut milk and the acidity of lime juice added at serving. Raw bean sprouts and fresh cilantro garnish provide contrasting crunch and freshness in each bite. The dish’s texture varies from tender chicken to silky coconut broth with the firm bite of noodles.
For serving, divide the cooked noodles into bowls and pour the hot soup over them. Finish with garnishes including raw bean sprouts and cilantro, along with a squeeze of lime to brighten flavors. The soup is seasoned to taste with salt and optional fish sauce, making it adaptable to preference.
Ingredients
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 onion (minced)
- 3 cloves garlic (minced)
- 1 tablespoon ginger (minced)
- 1 tablespoon lemongrass (minced)
- 1 tablespoon red curry paste
- ½ pound chicken thigh thinly sliced, boneless, skinless
- 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 (225g)
- salt (to taste)
- 2 bean sprouts washed and trimmed, raw, handfuls
- cilantro for garnish, leaves
- 1 lime (cut into wedges)
Instructions
- 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.
- 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.
- Meanwhile, cook the noodles according to package directions. Divide into 3 soup bowls and set aside.
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 642 kcal
% Daily Value*
| Calories | 642kcal | 32% |
| Carbohydrates | 39g | 13% |
| Protein | 29g | 58% |
| Fat | 44g | 68% |
| Saturated Fat | 27g | 135% |
| Cholesterol | 94mg | 31% |
| Sodium | 903mg | 38% |
| Potassium | 987mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 865IU | 17% |
| Vitamin C | 9mg | 10% |
| Calcium | 109mg | 11% |
| Iron | 8.3mg | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
