Curry Mee
Ingredients
- 1 Onion minced
- 3 cloves Garlic minced
- 1 inch Ginger minced
- 1 tbsp Lemongrass minced
- 1 tbsp Red curry paste
- 250 g Boneless skinless chicken thighs thinly sliced, or fish balls, or tofu
- 3 tbsp Malay curry powder
- ½ tsp Turmeric
- 400 ml Coconut milk
- 4 cups Chicken stock or other stock
- 3 tbsp Fish sauce optional for vegetarians
- 1 tsp Sugar
- 200 g Egg noodles
- Salt to taste
- 2 handfuls Raw bean sprouts washed and trimmed
- Cilantro leaves for garnish
- 1 Lime cut into wedges
Instructions
- Heat 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. 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.
- DONE!