Curry Mee (Curry mee)

Overview

Curry mee is a spicy coconut curry noodle soup from Malaysia. A paste of chillies, shallots, garlic, lemongrass, candlenuts and spices is fried in oil until fragrant, then cooked with chicken or prawn stock and coconut milk to make a rich, orange-red broth. It is poured over yellow egg noodles or rice vermicelli and topped with tofu puffs that soak up the soup, sliced chicken, prawns, long beans, bean sprouts and cockles. Some versions add cubes of pig's blood. Each bowl is finished with a spoonful of sambal and a squeeze of calamansi lime, and mint leaves.

History

Curry mee is a dish of Malaysian Chinese cooking that mixes Chinese noodles with Malay and Indian curry spices. Each city has its own style, and the version from Penang, sometimes called curry mee putih or white curry mee, is famous because the broth is pale and the chilli paste is added at the table. In Kuala Lumpur it is often called curry laksa, and it is a popular breakfast at hawker stalls.

Main ingredients

Yellow noodles, coconut milk, curry paste, tofu puffs, chicken, cockles. The soup is built on spiced coconut broth and is usually served hot. Diet: contains meat; not usually gluten-free.

Explore: Chicken soups · Noodle soups · Coconut soups · More soups from Malaysia

Recipe

4Serves

1h 10m25 prep · 45 cook

~560kcal / serving

MediumDifficulty

Method

1. 1
   5 min

   Fry the curry paste in the oil for 5 minutes, until fragrant and red.

2. 2
   10 min

   Add the stock and simmer for 10 minutes, then stir in the coconut milk.

3. 3
   5 min

   Add the tofu puffs and prawns and simmer for 5 minutes.

4. 4

   Blanch the noodles, bean sprouts and beans and put them in bowls.

5. 5

   Ladle over the broth, add the chicken and serve with sambal, lime and mint.

6. ✓

   Serve. About 1h 10m from start to bowl.

Sources

• Curry mee (Wikipedia)

Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.