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Singapore Curry Noodles
A rich and fragrant noodle dish featuring a spicy curry broth, often with a mix of seafood, chicken, and vegetables, served with yellow noodles and sometimes vermicelli.
đ§ Ingredienser
- 500 g Yellow noodles(Blanched)
- 100 g Rice vermicelli(Soaked and blanched (optional))
- 200 g Chicken thigh(Boneless, skinless, sliced thinly)
- 150 g Shrimp(Peeled and deveined)
- 100 g Fish cakes(Sliced)
- 100 g Tofu puffs(Halved)
- 100 g Bean sprouts(Blanched)
- 2 halved Hard-boiled eggs
- 4 tbsp Curry paste(Singapore-style curry paste)
- 400 ml Coconut milk
- 500 ml Chicken stock
- 2 medium Shallots(Finely chopped)
- 3 cloves Garlic(Minced)
- 1 inch Galangal(Minced)
- 1 stalk Lemongrass(Bruised)
- 2-3 optional Chilli padi(For extra heat)
- 1 tsp Sugar
- to taste Salt
- 2 tbsp Oil
- for garnish Fried shallots
- for garnish Cilantro
đšâđł Instruktioner
- 1
Prepare the curry paste base: Sauté chopped shallots, minced garlic, and minced galangal in oil until fragrant. Add the bruised lemongrass and optional chilli padi.
â±ïž 5 minutes - 2
Add the Singapore-style curry paste to the pot and stir-fry for 2-3 minutes until the oil separates and the aroma intensifies.
â±ïž 3 minutes - 3
Pour in the chicken stock and coconut milk. Bring to a simmer, then add the sliced chicken thigh and cook until almost done.
â±ïž 10 minutes - 4
Add the fish cakes and tofu puffs to the broth. Simmer for another 5-7 minutes until the tofu puffs have absorbed the broth.
â±ïž 7 minutes - 5
Season the broth with sugar and salt to taste. The broth should be rich, slightly spicy, and creamy.
đĄ Proffstips: Adjust seasoning as needed. The balance of sweet, salty, and spicy is key. - 6
In individual serving bowls, place a portion of blanched yellow noodles and optional vermicelli. Top with blanched bean sprouts.
đĄ Proffstips: Blanching the noodles and sprouts ensures they are heated through and have the right texture. - 7
Ladle the hot curry broth with chicken, shrimp, fish cakes, and tofu puffs over the noodles.
đĄ Proffstips: Ensure the shrimp are added towards the end of cooking to prevent overcooking. - 8
Garnish with halved hard-boiled eggs, fried shallots, and fresh cilantro. Serve immediately.
đĄ Proffstips: The fried shallots add a crispy texture and extra layer of flavor.
đĄ Proffstips
- âUse a good quality Singapore-style curry paste for authentic flavor.
- âDon't overcook the shrimp; they should be pink and just cooked through.
- âThe broth can be made ahead of time and reheated.
- âAdjust the amount of chilli padi to your preferred level of spiciness.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add other seafood like squid or mussels.
- Include vegetables like long beans or cabbage.
- For a vegetarian version, omit meat and seafood and add more vegetables and tofu.