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malaysian curry mee noodle soup

blentz8 avatar
Recipe by
barbara lentz
@blentz8
beulah, MI

comforting and tasty curry

yield 4 serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For malaysian curry mee noodle soup

  • 2 Tbsp
    vegetable oil
  • 1 md
    onion diced
  • 3 clove
    garlic
  • 1 Tbsp
    each lemongrass paste, ginger and red curry paste
  • 2
    boneless skinless chicken thighs cubed
  • 3 Tbsp
    curry powder
  • 1 tsp
    tumeric
  • 13 1/2 oz
    can coconut cream
  • 4 c
    chicken stock
  • 3 Tbsp
    fish sauce
  • 3 Tbsp
    sugar
  • 8 oz
    rice noodles or egg noodles
  • 1 c
    fresh bean sprouts
  • cilantro leaves for garnish
  • 1
    lime cut into wedges

How To Make malaysian curry mee noodle soup

  • 1
    Heat oil in pot over medium high heat. Add the onion, garlic, ginger, and lemongrass. Cook about 5 minutes then add the red curry paste. Cook 2 minutes
  • 2
    Turn the heat up then add the chicken and cook until the chicken turns opaque. Add the curry powder, turmeric, coconut cream, chicken stock, fish sauce and sugar. Bring to a boil then reduce heat and simmer 10 minutes.
  • 3
    Cook the noodles according to package directions. Place noodles in serving bowls. Ladle the curry over the noodles and top with bean sprouts and cilantro. Then squeeze a lime wedge just before serving
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Categories & Tags for Malaysian Curry Mee Noodle Soup:

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