Curry Mee (Malaysian Curry Noodle Soup)

🧂 Ingredients

• 200 g Fresh yellow noodles(Rinse and drain well.)
• 200 g Dried vermicelli noodles(Soak in warm water for 10-15 minutes until pliable, then drain.)
• 150 g Malaysian curry paste(Store-bought or homemade. Adjust to your spice preference.)
• 400 ml Full-fat coconut milk(Shake can well before opening.)
• 600 ml Chicken or seafood stock(Low-sodium is recommended to control saltiness.)
• 200 g Fresh cockles(Scrubbed clean. If using pre-cooked, add in the last 5 minutes of simmering.)
• 200 g Tofu puffs (tau pok)(Halved or quartered if large. Rinse under hot water to remove excess oil.)
• 2 tbsp Vegetable oil
• 1 tsp Sugar(Optional, to balance flavors.)
• to taste Salt
• for serving Fresh mint leaves(Generous handful, roughly torn.)
• for serving Sambal oelek or other chili paste(Adjust to desired heat level.)
• for serving Lime wedges(Optional, for a burst of freshness.)

👨‍🍳 Instructions

1. 1

   Prepare the noodles: Blanch the fresh yellow noodles in boiling water for 30 seconds to 1 minute until just heated through. Drain immediately and divide among serving bowls. If using dried vermicelli, soak as per package instructions until pliable, then drain and divide among bowls.

   ⏱️ 5 minutes
2. 2

   Fry the curry paste: Heat the vegetable oil in a large pot or Dutch oven over medium heat (around 175°C / 350°F). Add the curry paste and fry, stirring constantly, until fragrant and the oil starts to separate from the paste, about 5-7 minutes. This step is crucial for developing the deep flavor of the curry.

   ⏱️ 7 minutes
3. 3

   Build the broth: Pour in the coconut milk and chicken or seafood stock. Stir well to combine with the fried curry paste. Bring the mixture to a gentle simmer, then add the tofu puffs. Reduce the heat to low, cover, and let it simmer for about 15-20 minutes, allowing the flavors to meld and the tofu puffs to absorb the broth.

   ⏱️ 20 minutes
4. 4

   Cook the cockles: Add the cleaned fresh cockles to the simmering broth. Cover the pot and cook for 3-5 minutes, or until the cockles have opened. Discard any cockles that remain closed. Stir in the sugar (if using) and season with salt to taste. Be mindful of the saltiness from the stock and cockles.

   ⏱️ 5 minutes
5. 5

   Assemble and serve: Ladle the hot curry broth, along with cockles and tofu puffs, over the prepared noodles in each serving bowl. Garnish generously with fresh mint leaves. Serve immediately with sambal and lime wedges on the side for guests to customize their spice and acidity levels.

   ⏱️ 3 minutes

💡 Pro Tips

• ✓Using both fresh yellow noodles and dried vermicelli provides a delightful textural contrast.
• ✓Fresh cockles are traditional and add a briny depth, but can be substituted with shrimp or chicken if unavailable.
• ✓Serving sambal on the side allows diners to control the heat level of their soup.
• ✓Ensure the curry paste is fried until fragrant and the oil separates; this deepens the flavor significantly.

🔄 Variations

• For a vegetarian version, omit the cockles and use vegetable stock. Add firm tofu cubes or other vegetables like long beans or bean sprouts.
• Increase the amount of chili in the curry paste or add extra fresh chilies for an extra spicy kick.
• Add shredded cooked chicken or prawns for added protein.

🥗 Nutrition

Per serving