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Curry Mee

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Curry Mee is a Malaysian noodle soup dish featuring a rich and spicy coconut milk-based curry broth served with yellow noodles or vermicelli, topped with tofu puffs, seafood, chicken, and fresh herbs.

Ingredients

Scale
  • 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)

Instructions

  1. Heat cooking oil in a pot and sauté curry paste until fragrant.
  2. Add lemongrass and kaffir lime leaves, then pour in chicken stock and bring to a boil.
  3. Add coconut milk, stir well, and let the broth simmer for 10 minutes.
  4. Add chicken slices, prawns, and tofu puffs. Cook until chicken is cooked through and prawns turn pink.
  5. Season with salt to taste.
  6. Meanwhile, blanch noodles and bean sprouts separately. Drain and place into serving bowls.
  7. Pour hot curry broth with toppings over the noodles.
  8. Top with halved eggs, mint leaves, and a squeeze of lime.
  9. Serve with sambal chili paste on the side for extra heat.

Notes

  • You can substitute chicken with fish cakes or other seafood.
  • Adjust the level of spiciness by adding more or less curry paste or sambal.
  • For a richer broth, use fresh coconut milk instead of canned.
  • Best served hot and fresh.

Nutrition

Keywords: Curry Mee, Malaysian noodle soup, curry noodles, coconut curry soup, spicy noodle dish

Find it online: https://zesticook.com/curry-mee/