Curry Mee

Name: Curry Mee
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 3 tbsp Neutral Oil; 6 Shallots, sliced; 4 cloves of Garlic, sliced; 2 stalks of Lemongrass, bruised (white parts); 3 centimeter (cm)s of Ginger, sliced; 3 tbsp Malaysian Curry Powder; 3 tbsp Chili Paste (Sambal Oelek); 1 tsp Belacan (Shrimp Paste), toasted; 1.5 l Chicken Stock; 400ml Coconut Milk; 1 1/2 tsp Fine Salt, to taste; 2 tsp Sugar; 400g Yellow Egg Noodles (Mee), fresh; 200g Rice Vermicelli (Bee Hoon), dry; 12 Tofu Puffs, halved; 200g Fish Cake, sliced; 200g Prawn, peeled and deveined; 150g Shucked Blood Cockles (Kerang), rinsed (optional); 200g Bean Sprouts, rinsed; 2 Eggs, hard-boiled and halved; 1 bunch of Mint Leaves; 2 Limes, cut into wedges; 4 tbsp Fried Shallots; 4 tbsp Sambal Chili, to serve

Curry Mee is a comforting Malaysian noodle soup with a fragrant, spicy broth and an enticing mix of textures—tender noodles, plump seafood, bouncy tofu puffs and crisp garnishes. Rich, aromatic and brightened with lime and fresh herbs, it’s perfect for a satisfying weeknight dinner or a show-stopping weekend meal.

Curry Mee is a comforting Malaysian noodle soup with a fragrant, spicy broth and an enticing mix of textures—tender noodles, plump... Show more

Traditional Malaysian Recipe

Health Grade

B · Healthy

Rating

4.1

Time

1 hr

Price

4,50 €

Calories

1166 kcal

nutritious

meal prep

one pot

high protein

Method

Rinse the produce

Rinse the bean sprouts under cold running water until they look crisp and clean, then let them drain well. Gently swish the mint leaves in cold water and pat them dry. Wash the limes, and if you're using the blood cockles, give them a thorough rinse as well.

Slice and prep

Peel and thinly slice the shallots and garlic. Trim the tough outer layers from the lemongrass, keep the white parts, and bruise them firmly with the back of your knife so they release more flavor. Peel and slice the ginger. Halve the tofu puffs, slice the fish cake into bite-size pieces, cut the limes into wedges, and pick the mint leaves from any thick stems.

Boil the eggs

Place the eggs in a saucepan and cover them with cold water by about 1 inch. Bring the water just to a boil over medium-high heat, lower it to a gentle simmer, and cook for 10 minutes. Transfer the eggs to cold water for 5 minutes, then peel them and halve them lengthwise.

Cook the curry base

Heat a large heavy pot over medium heat. Add the neutral oil, then the sliced shallots, garlic, lemongrass, and ginger. Cook, stirring often, for 5 to 7 minutes until the aromatics are softened and the shallots are lightly golden. Stir in the Malaysian curry powder, chili paste, and belacan, then cook for 2 to 3 minutes more until the paste smells deeply fragrant and the raw spice smell is gone.

Simmer the broth

Pour in the chicken stock and scrape the bottom of the pot to loosen all the flavorful bits. Add the coconut milk, salt, sugar, the tofu puffs, and the fish cake. Bring everything to a gentle simmer and cook for 15 minutes, until the broth is full-bodied and the tofu puffs have soaked up some curry.

Blanch noodles and sprouts

While the broth simmers, bring a second pot of water to a boil. Cook the rice vermicelli for 2 to 3 minutes, or until tender, then lift it out and drain. Drop in the yellow egg noodles and cook for 1 to 2 minutes until loosened and springy. Blanch the bean sprouts in the same water for about 30 seconds so they stay crisp-tender, then drain everything well and divide the noodles and sprouts among 4 serving bowls.

Poach the seafood

Bring the curry broth back to a gentle simmer. Add the prawns and cook for 2 minutes, until they turn pink and are just opaque in the center. If using the blood cockles, add them for 30 to 60 seconds just to warm through. Taste the broth and adjust the salt if needed, and remove the lemongrass pieces before serving if you want a cleaner bowl.

Assemble the bowls

Ladle the hot broth over the noodles and bean sprouts, making sure each bowl gets tofu puffs, fish cake, prawns, and some blood cockles if using them. Add the egg halves, then scatter over the mint leaves and fried shallots. Serve with lime wedges and sambal chili on the side or spooned on top so everyone can finish their bowl the way they like it.