CURRY MEE MALAYSIAN NOODLE SOUP



CURRY MEE MALAYSIAN NOODLE SOUP



Hello everybody, today I want to tell you how to cook mee curry from Malaysia. mee curry is one of my favorite foods too. Mi curry comes from china which combines curry sauce from India and combines it with noodles and gravy once.

Ingredients
  • 2 tablespoons oil
  • 1 onion, minced
  • 3 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 1 tablespoon minced lemongrass
  • 1 tablespoon red curry paste
  • ½ pound boneless skinless chicken thighs, thinly sliced
  • 3 tablespoons curry powder
  • ½ teaspoon turmeric
  • 1 13.5 ounce can coconut milk
  • 4 cups chicken stock
  • 3 tablespoons fish sauce (optional for vegetarians)
  • 1 teaspoon sugar
  • 8 ounces egg noodles
  • salt, to taste
  • 2 handfuls raw bean sprouts, washed and trimmed
  • Cilantro leaves, for garnish
  • 1 lime, cut into wedges


Instructions
  1. 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.
  2. 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.
  3. Meanwhile, cook the noodles according to package directions. Divide between 2 soup bowls and set aside.
  4. 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


Create by: Nur Hidayah

Comments

Post a Comment