Malaysian Curry Noodle Hot Pot

Malaysian Curry Noodle Hot Pot

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  • Prep Time


  • Total Time


  • Servings



  • 4

    tablespoons canola oil

  • ½

    cup Massaman curry paste

  • ½

    cup parsley leaves

  • 2

    tablespoons fish sauce

  • ¼

    cup sugar

  • 16

    ounces coconut milk

  • ¼

    cup water

  • 1

    bunch cilantro, rough chopped

  • 2

    cups bean sprouts, picked

  • Juice of 1 lime

  • 2

    packages firm tofu, cut into 1-inch x1-inch squares

  • Crispy chow mein noodles, for garnish

  • Kosher salt and freshly ground pepper


Heat a large casserole over medium-high heat and add oil. Add curry paste and sauté until fragrant, about 1 minute. Add 1/4 cup parsley, fish sauce, sugar and coconut milk and water and cook for 10 minutes until all flavors are blended. Meanwhile, in a medium bowl, combine cilantro, parsley, 1 cup bean sprouts and lime juice. Add tofu and 1 cup bean sprouts to the coconut milk mixture. Warm gently and serve in soup bowls, garnished with chow mein noodles and cilantro salad.


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