Malaysian Curry Mee Noodle Soup Recipes

MALAYSIAN CURRY MEE NOODLE SOUP

Malaysian Curry Mee Noodle Soup image

comforting and tasty curry

Provided by barbara lentz @blentz8

Number Of Ingredients 15

Ingredients

2 tablespoon(s) vegetable oil
1 medium onion diced
3 clove(s) garlic
1 tablespoon(s) each lemongrass paste, ginger and red curry paste
2 boneless skinless chicken thighs cubed
3 tablespoon(s) curry powder
1 teaspoon(s) tumeric
13 1/2 ounce(s) can coconut cream
4 cup(s) chicken stock
3 tablespoon(s) fish sauce
3 tablespoon(s) sugar
8 ounce(s) rice noodles or egg noodles
1 cup(s) fresh bean sprouts
cilantro leaves for garnish
1 lime cut into wedges

Steps:

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
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.
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

COCONUT CURRY CHICKEN NOODLE SOUP

Coconut Curry Chicken Noodle Soup image

This sweet, spicy and fragrant chicken soup, called curry mee, is a happy contrast of hot broth, springy noodles and a madness of garnishes. Coconut milk has a particular weighty creaminess, called lemak, that can make some curries and soups too rich. Here, a combination of coconut milk and half-and-half is used to balance the broth.

Provided by Julia Moskin

Categories dinner, soups and stews, main course

Time 45m

Yield 4 main-course servings

Number Of Ingredients 23

Ingredients

2 tablespoons vegetable oil
1 small onion, minced
1 tablespoon minced ginger
1 tablespoon minced lemongrass or pale green cilantro roots
2 garlic cloves, minced
1 teaspoon dark red chili paste, such as sambal, more for serving
3/4 pound boneless, skinless chicken thigh or breast meat, thinly sliced and cut into bite-size pieces
3 tablespoons curry powder, preferably Malaysian, Thai or Vietnamese
1/2 teaspoon paprika
1 (14-ounce) can unsweetened coconut milk
1/2 cup half-and-half
4 cups chicken stock
1/4 teaspoon ground turmeric
2 tablespoons fish sauce
1 tablespoon sugar, more to taste
About 12 makrut lime leaves or curry leaves, fresh or frozen (optional)
8 ounces dried thin rice noodles (bun or vermicelli), or other Asian noodles such as udon or lai fun
Salt to taste
1 cup bean sprouts
3 tablespoons chopped cilantro
2 scallions, cut into thin rings
2 shallots, thinly sliced and deep fried in vegetable oil until brown (optional)
Quartered limes for serving

Steps:

Heat oil in a medium pot over medium heat. Add onion, ginger and lemon grass and cook, stirring, until softened, about 10 minutes. Do not brown; reduce heat if necessary. Add garlic and chili paste and stir until fragrant. Raise heat, add chicken and stir-fry one minute. Add curry powder and paprika and stir to coat. Then add coconut milk, half-and-half, chicken stock, turmeric, fish sauce, sugar and lime or curry leaves. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 7 minutes.
Meanwhile, cook rice noodles in boiling water according to package directions (about 4 minutes). Rinse and drain.
Taste broth and adjust seasonings with salt and sugar. Divide noodles into large soup bowls. Bring broth to a boil, then ladle over noodles. Top with bean sprouts, cilantro, scallions and fried shallots, if using. Pass limes and sambal at the table.

Nutrition Facts : @context http, Calories 750, UnsaturatedFat 14 grams, Carbohydrate 66 grams, Fat 40 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 23 grams, Sodium 1381 milligrams, Sugar 12 grams, TransFat 0 grams

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Heat the oil in a pot over medium high heat and add the onion, garlic, ginger, and lemongrass. Cook for about 6 minutes, until softened and fragrant. Stir in the red curry paste.
Turn the heat up to high and add the chicken. Stir-fry until the chicken turns opaque. Add the curry powder, turmeric, coconut milk, chicken stock, fish sauce, and sugar. Bring to a boil and simmer for 10 minutes.
Meanwhile, cook the noodles according to package directions. Divide between 2 soup bowls and set aside.
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