Lunch

Curry Mee

Name: Curry Mee
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Malaysian
Ingredients: 200 g yellow noodles or vermicelli; 200 g chicken breast, sliced; 100 g prawns, peeled and deveined; 100 g cockles (optional); 100 g tofu puffs, halved; 2 hard-boiled eggs, halved; 2 cups coconut milk; 3 cups chicken stock; 3 tbsp curry paste; 2 tbsp cooking oil; 1 stalk lemongrass, bruised; 5 kaffir lime leaves; 100 g bean sprouts, blanched; Fresh mint leaves for garnish; Lime wedges for serving; Salt to taste; Sambal chili paste (optional, for extra spice)

Bysarra August 21, 2025

Jump to Recipe

A delightful Malaysian and Singaporean spicy noodle soup simmered in a rich, creamy coconut curry broth and garnished with a variety of flavorful toppings.

Why You’ll Love This Recipe

Curry Mee captivates with its harmonious blend of spicy, savory, and creamy flavors. The tender noodles soak up the fragrant coconut-milk-based curry broth, while the variety of toppings—whether seafood, chicken, tofu, or fresh herbs—bring layers of texture and taste. This dish is versatile, comforting, and deeply satisfying, making it perfect for both everyday meals and special occasions.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Yellow egg noodles or rice vermicelli (or a mix of both)
Coconut milk
Curry paste or curry powder
Chicken stock or water
Chicken, shrimp, or tofu puffs
Onion, garlic, ginger, lemongrass
Sambal or chili paste
Turmeric, curry powder, curry leaves (optional for extra flavor)
Bean sprouts
Mint leaves or cilantro
Lime wedges
Hard-boiled eggs
Fried tofu puffs
Fried shallots

directions

Heat oil in a pot and sauté onion, garlic, ginger, and lemongrass until fragrant.
Stir in curry paste or curry powder with chili paste, cooking until aromatic.
Add chicken, shrimp, or tofu puffs and cook until almost done.
Pour in coconut milk and chicken stock, bringing to a gentle simmer to develop the broth.
Cook noodles separately according to package instructions, then drain.
Prepare toppings such as bean sprouts, boiled eggs, herbs, and lime wedges.
Assemble bowls by dividing noodles, ladling hot curry broth over them, and adding toppings of choice.

Servings and timing

Servings: 4
Preparation time: 25 minutes
Cooking time: 30 minutes
Total time: 55 minutes

Variations

Penang Style: Lighter broth, sometimes known as white curry mee, with seafood like cockles.
Nyonya Style: Richer coconut broth with chicken, tofu puffs, and fried chili paste.
Vegetarian: Use vegetable stock, tofu, and extra vegetables such as eggplant or mushrooms.
Dry Version: Reduce the broth to create a thick gravy that coats the noodles.

storage/reheating

Store curry broth and noodles separately. Broth keeps in the refrigerator for 3–4 days or can be frozen for up to 1 month.
To reheat, warm the broth gently on the stove without boiling to prevent the coconut milk from separating.
Noodles should be reheated briefly in hot water. Assemble fresh before serving to preserve the best texture.

FAQs

1. Can I make Curry Mee vegetarian or vegan?

Yes, simply omit meat and seafood. Replace with tofu, mushrooms, and vegetables, and use vegetable stock with vegan curry paste.

2. What noodles are best for Curry Mee?

A mix of yellow egg noodles and rice vermicelli is traditional, but you can use either one alone.

3. Is coconut milk necessary?

Yes, coconut milk provides the signature creamy and aromatic broth.

4. Can I use curry powder instead of curry paste?

Yes, curry powder works well, though curry paste tends to give a richer, deeper flavor.

5. What toppings are authentic?

Common toppings include bean sprouts, tofu puffs, shrimp, cockles, chicken, hard-boiled eggs, lime wedges, and fried shallots.

6. How spicy is Curry Mee?

It can range from mildly spicy to very hot, depending on how much chili paste or sambal you add.

7. Can I prepare components ahead of time?

Yes, you can prepare the broth and toppings ahead. Store separately and assemble when ready to serve.

8. What garnishes boost flavor?

Fresh mint, cilantro, lime juice, and fried shallots are excellent finishing touches.

9. Is there a gluten-free version?

Yes, simply use rice vermicelli and ensure that your curry paste and sauces are gluten-free.

10. Can I make a dry version of Curry Mee?

Yes, reduce the broth to a thick sauce that clings to the noodles for a dry-style dish.

Conclusion

Curry Mee is a versatile and comforting dish that combines the warmth of curry spices with the richness of coconut milk and the freshness of herbs and toppings. Whether you prepare it in its Penang, Nyonya, or vegetarian style, this beloved Southeast Asian classic offers layers of flavor in every spoonful. Perfect for family meals or special gatherings, Curry Mee is a dish worth adding to your recipe collection.

sarra