Curry Mee Malaysian Noodle Soup

• portions: 3 servings
• temps total: 45 minutes

Ingrédients

2 tablespoons oil

1 onion (minced)

3 cloves garlic (minced)

1 tablespoon ginger (minced)

1 tablespoon lemongrass (minced)

1 tablespoon red curry paste

½ pound boneless skinless chicken thighs (thinly sliced)

3 tablespoons curry powder

½ teaspoon turmeric

13 ½ ounces coconut milk (400 ml)

4 cups chicken stock (950 ml)

3 tablespoons fish sauce (optional for vegetarians)

1 teaspoon sugar

8 ounces egg noodles

salt (to taste)

2 handfuls raw bean sprouts

Cilantro leaves (for garnish)

1 lime (cut into wedges)

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 into 3 soup bowls and set aside.

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

Notes

Used rice noodles - not good

Otherwise pretty good, but not as good as others- spicy

Nutrition

• Calories: 642 kcal
• Lipides Totaux: 44 g
• Lipides Saturés: 27 g
• Cholestérol: 94 mg
• Sodium: 903 mg
• Glucides Totaux: 39 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 5 g
• Protéines: 29 g