"Chicken Curry Mee Malaysian Noodle Soup

By RoketJSquerl

Curry Mee is a Malaysian yellow curry noodle soup made with yellow egg noodles and a rich curry broth. Curry Mee is easy to make, delicious and satisfying!

Ingredients

• 2 2 2 tablespoons oil
• 1 1 1 onion, minced
• 3 3 3 cloves garlic, minced
• 1 1 1 tablespoon minced ginger
• 1 1 1 tablespoon minced lemongrass
• 1 1 1 tablespoon red curry paste
• 1/2 1/2 1/2 pound boneless skinless chicken thighs, thinly sliced
• 3 3 3 tablespoons curry powder
• 1/2 1/2 1/2 teaspoon turmeric
• 1 13.5 1 13.5 1 13.5 ounce can coconut milk
• 4 4 4 cups chicken stock
• 3 3 3 tablespoons fish sauce (optional for vegetarians)
• 1 1 1 teaspoon sugar
• 8 8 8 ounces egg noodles
• to to taste
• 2 2 2 handfuls raw bean sprouts, washed and trimmed
• Cilantro leaves, for garnish
• 1 1 1 lime, cut into wedges

Details

Adapted from thewoksoflife.com

Preparation

Step 1

Instructions
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.
Taste the soup and season with salt to taste. Divide the soup among your 2 bowls of noodles, and garnish with raw bean sprouts, cilantro, and a squeeze of lime.