Entree: Malaysia – Kuala Lumpur – Curry Mee (Spicy coconut curry noodle soup with seafood, tofu puffs, and herbs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 8 oz (225 g) fresh yellow egg noodles
- 4 oz (115 g) rice vermicelli
- 8 large prawns, approx. 8 oz (225 g) peeled and deveined
- 1 cup (240 ml) shredded cooked chicken, approx. 6 oz (170 g)
- 8 oz (225 g) tofu puffs, halved
- 1 cup (120 g) bean sprouts
- 4 oz (115 g) fresh cockles or clams, scrubbed (optional)
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (45 ml) red curry paste (preferably Malaysian-style)
- 2 tbsp (30 ml) laksa paste or substituted blended dried shrimp paste (belacan) mixed with chili (optional)
- 2 cups (480 ml) canned coconut milk
- 4 cups (960 ml) light chicken stock or water
- 1 tbsp (15 ml) fish sauce
- 1 tsp (5 g) sugar
- 1/2 tsp (2.5 g) ground turmeric
- 2 kaffir lime leaves, torn (or 1 tsp lime zest)
- 2 cloves garlic, minced
- 1 small shallot, thinly sliced
- 1 tbsp (15 ml) sambal oelek or sambal belacan, plus more to taste
- 2 limes, cut into wedges
- 1/4 cup (15 g) fresh cilantro leaves
- 1/4 cup (15 g) fried shallots for garnish

Instructions

1. Prepare noodles: blanch yellow egg noodles in boiling water 30–60 seconds until just tender, drain and set aside. Soak rice vermicelli per package instructions, drain and set aside.
2. Heat oil in a large saucepan over medium heat. Sauté shallot and garlic until softened and fragrant, about 2 minutes.
3. Add red curry paste, laksa or belacan mixture (if using), turmeric, and kaffir lime leaves; fry with the aromatics for 1–2 minutes until oil is colored by the paste.
4. Pour in chicken stock and bring to a simmer, stirring to dissolve the paste. Add coconut milk, fish sauce, and sugar; simmer gently for 5 minutes to let flavors meld.
5. Add prawns, shredded chicken, tofu puffs, and cockles (if using). Simmer 3–5 minutes until prawns are cooked through and cockles open. Taste and adjust seasoning with sambal, fish sauce, or a pinch more sugar.
6. To serve, divide noodles and vermicelli among 4 bowls. Ladle hot curry broth and pieces of protein and tofu puffs over the noodles.
7. Garnish each bowl with bean sprouts, cilantro, fried shallots, and a lime wedge. Serve extra sambal on the side for added heat.
8. Stir before eating to combine noodles and broth and enjoy immediately.