Classic Mee Kari (Curry Noodles)
Hidangan tradisional · Malaysian
A rich and aromatic Malaysian curry noodle soup, featuring tender chicken, shrimp, and a flavorful coconut milk-based curry broth, served with yellow noodles and a variety of fresh toppings.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Yellow egg noodles400g
- Chicken breast250g
- Shrimp150g
- Coconut milk400ml
- Chicken broth600ml
- Curry powder3 tbsp
- Turmeric powder1 tsp
- Cumin powder1 tsp
- Coriander powder1 tsp
- Lemongrass2 stalks
- Galangal1 inch piece
- Garlic4 cloves
- Shallots3
- Chili paste (sambal)2 tbsp
- Tofu puffs100g
- Bean sprouts100g
- Hard-boiled eggs2
- Cilantroa handful
- Lime1
- Saltto taste
- Vegetable oil2 tbsp
Langkah
- 1
Prepare the curry paste: pound or blend lemongrass, galangal, garlic, and shallots until smooth.
- 2
Heat vegetable oil in a large pot or Dutch oven. Sauté the curry paste until fragrant.
- 3
Add curry powder, turmeric powder, cumin powder, and coriander powder. Stir well and cook for 2 minutes.
- 4
Add chili paste and cook for another minute.
- 5
Pour in chicken broth and coconut milk. Bring to a simmer.
- 6
Add chicken pieces and tofu puffs. Simmer for 15-20 minutes until chicken is cooked through.
- 7
Season with salt to taste.
- 8
Blanch the yellow egg noodles according to package instructions. Drain well.
- 9
Divide the noodles among serving bowls.
- 10
Ladle the hot curry broth with chicken and tofu puffs over the noodles.
- 11
Top with blanched bean sprouts, halved hard-boiled eggs, and fresh cilantro. Serve immediately with a lime wedge.
