Curry Mee

Coucou,

When it comes to the noodle soups, almost every state in Malaysia have their own specialty noodles soup. Curry mee or curry laksa also come with different types of noodles depends on the regions and individual preferences. Curry mee is one of the delicious curry noodle soup with a coconut milk curry gravy and served with variety of toppings.

I've made this curry mee few days ago and we liked it so much. I started with a simple recipe for the curry soup and it turned out pretty good and so worth it.

CURRY NOODLE SOUP/ CURRY MEE

Ingredients:

1 packet yellow noodles (for 2-3 person)
200g prawns (chicken or other seafood)
A bunch of pak choy
A handful of bean sprouts
2 hard boiled egg
2 tablespoon curry powder, mix with little water
2 shallot, chopped
2 cloves garlic, chopped
2cm ginger, chopped
1 small cinnamon stick
1 star anise
2 cardamom
2 cloves
2 spring curry leaves
2 cup coconut milk
1-2 cup water
Salt and sugar to taste

METHOD:

- Blanch the noodles in the big pot of boiling water for 1-2 minutes. Drain, rinse and set aside.
- Blanch the bean sprouts and pak choy, set aside.
- Heat little oil in a large pot and fry garlic, shallot and ginger until fragrant.
- Add in cinnamon, anise, cardamom and cloves, stir for a minute.
- Add curry paste and curry leaves, continue to stir for 2-3 minutes. Add little bit water if desire.
- Add the prawns and water and bring it to a boil for a few minutes.
- Stir in coconut milk and taste with salt and sugar and let it boil again for another minutes.
- To serve, add some noodles to a bowl, top with the curry soup on top and garnish with vegetables and hard boiled egg.
- Squeezed with lime and chilli if desired.

Yummy, bon appétit!