malaysian curry mee noodle soup
comforting and tasty curry
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion diced
- 3 cloves garlic
- 1 tablespoon each lemongrass paste, ginger and red curry paste
- 2 boneless skinless chicken thighs cubed
- 3 tablespoons curry powder
- 1 teaspoon tumeric
- 13 1/2 ounces can coconut cream
- 4 cups chicken stock
- 3 tablespoons fish sauce
- 3 tablespoons sugar
- 8 ounces rice noodles or egg noodles
- 1 cup fresh bean sprouts
- cilantro leaves for garnish
- 1 lime cut into wedges
How To Make malaysian curry mee noodle soup
-
Step 1Heat 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
-
Step 2Turn 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.
-
Step 3Cook 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
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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