curry mee

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!

Curry Mee Malaysian Noodle Soup

onion ((minced))

garlic ((minced))

ginger ((minced))

lemongrass ((minced))

red curry paste

½ pound boneless skinless chicken thighs ((thinly sliced))

curry powder

turmeric

coconut milk ((400 ml))

chicken stock ((950 ml))

fish sauce ((optional

sugar

egg noodles

salt ((to taste))

bean sprouts

Cilantro leaves ((for garnish))

lime

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 between 2 soup bowls and set aside.

Taste the soup and season with salt to taste. Divide the soup among your 2 bowls of noodles, and garnish with raw bean sprouts, cilantro, and a squeeze of lime.

Malaysian curry laksa is a delicous noodle soup that eats like a meal.

Malaysian curry laksa - curry mee

shallots (chopped)

lemongrass (- outer leaves discarded. Chopped.)

garlic ginger paste (or 3 cloves of garlic and a 3/4 inch piece of ginger, chopped)

enough water to puree

vegetable oil

chicken thighs (boneless, skinless. Cut into 3/4 inch pieces.)

oz shrimp (pre-cooked for perfect shrimp (see note))

chicken stock

coconut milk (2 15 ounce cans is close enough)

tbsp fish sauce

Chinese egg noodles

Combine the chopped shallots, chopped lemongrass and garlic ginger paste in your blender. Add a couple tablespoons of water. Try to puree. Keep adding water a tablespoon at a time until it goes. This really depends on your blender. I can&#x27;t tell you what&#x27;s right for yours.

Once it is pureed scrape it out into a bowl.

Make the shallot lemongrass paste

Follow the instructions on the package. When done drain them through a colander and then rinse in cold water. Set aside.

Cook your noodles

Pick a pot big enough to hold all the ingredients. A dutch oven is a good choice here.

Add the oil to the pot and heat the oil over medium low heat.

Add the Malaysian meat curry powder and kashmiri chili powder. Stir constantly for about 30-45 seconds. You need to be careful here. You don&#x27;t want to burn your spices but you do want to cook them out. This is called blooming the spices and it&#x27;s where magic happens.

Add the shallot lemongrass paste. Stir to combine. Continue cooking for 5-7 minutes, stirring regularly.

Add the chicken stock. Bring to a simmer and add the chicken. Cook for about 5-8 minutes until almost done. If you didn&#x27;t pre-cook the shrimp (see note) add them now. Cook until they just turn pink.

Add the coconut milk and fish sauce. Stir to combine. Bring back to a simmer.

Divide the cooked noodles into 4 bowls. Toss in some bean sprouts. Add pre-cooked shrimp if you are going the pre-cooked shrimp route.  Ladle the hot curry laksa soup overtop. Garnish with sambal and lime wedges. Enjoy.

Make the curry laksa

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Curry Mee Malaysian Noodle Soup

Malaysian curry laksa - curry mee

Top 2 curry mee recipes from across the web

The most viewed curry mee recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Curry Mee Malaysian Noodle Soup

Malaysian curry laksa - curry mee

The most viewed curry mee recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine