Entree: Malaysia – Penang – Curry Mee (Spicy Penang-style coconut curry noodle soup with shrimp, chicken, tofu, and bean sprouts)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 6 oz (170 g) rice vermicelli (bihun)
- 6 oz (170 g) yellow egg noodles
- 8 large shrimp, peeled and deveined, approx. 6 oz (170 g)
- 12 oz (340 g) boneless chicken thigh, thinly sliced
- 8 oz (225 g) tofu puffs, halved if large
- 8 oz (225 g) cockles or clams, cleaned
- 4 cups (960 ml) chicken stock
- 1 1/2 cups (360 ml) coconut milk
- 3 tbsp (45 ml) vegetable oil
- For the curry paste:
  - 6 dried red chilies, soaked and drained
  - 3 shallots
  - 3 cloves garlic
  - 1 inch (2.5 cm) galangal or ginger
  - 1 stalk lemongrass (white part only), chopped
  - 1 tsp (5 g) ground turmeric
  - 1 tbsp (15 g) belacan (shrimp paste) or 1 tsp (5 g) fermented shrimp paste
  - 1 tsp (5 g) shrimp stock powder or 1 tsp (5 g) fish sauce (optional for depth)
  - 2 tbsp (30 ml) water (to help blend)
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) sugar
- 2 cups (160 g) bean sprouts, rinsed
- 2 limes, cut into wedges
- 1/4 cup (15 g) fresh cilantro, chopped
- 1/4 cup (30 g) fried shallots
- 2 hard-boiled eggs, halved, approx. 3.5 oz (100 g)

Instructions

1. Prepare noodles according to package directions, drain and divide among 4 bowls along with bean sprouts and tofu puffs.
2. Make the curry paste by blending the soaked chilies, shallots, garlic, galangal, lemongrass, turmeric, belacan, and 2 tbsp (30 ml) water into a smooth paste.
3. Heat oil in a large pot over medium heat. Fry the curry paste until fragrant and oil separates, about 4–6 minutes.
4. Add the sliced chicken and shrimp shells (if using shells for extra flavor) and sauté 2–3 minutes. Pour in chicken stock and bring to a simmer. Skim any foam and simmer gently 10 minutes to cook chicken through and develop flavor.
5. Remove shells if added. Stir in coconut milk, fish sauce, sugar, and adjust salt to taste. Add shrimp and cockles and simmer 2–3 minutes until seafood is cooked; do not overcook.
6. Taste and adjust seasoning with more fish sauce or sugar if needed. Pour the hot soup and solids over the prepared noodles in each bowl.
7. Garnish with cilantro, fried shallots, hard-boiled egg halves, and lime wedges. Serve immediately with extra lime on the side.