45min 4 ppl
Curry Mee
53 minutes
4 people
Medium31–60 min or 7–12 steps
53 min · 9 steps
Medium: 31–60 min or 7–12 steps
590 kcalper person
Protein 34g
Carbs 55g
Fats 26g
About this dish
A Peranakan-Chinese curry noodle soup, its coconut curry broth loaded with chicken, prawns, cockles and tofu puffs, ladled over a mix of egg noodles and rice vermicelli.
Allergy Info
Gluten, Eggs, Soya, Celery, Crustaceans, Molluscs
Diet Info
Meat
Ingredients
Fresh Produce
- Shallots5
- Garlic cloves3
- Beansprouts100 g
Meat & Poultry
- Chicken Thighsboneless, cut into chunks300 g
Fish & Seafood
- Raw King Prawnsshell-on200 g
- Cocklesscrubbed150 g
Plant Proteins
- Fried tofu puffshalved100 g
Tins & Jars
- Coconut Milk400 ml
- Chicken stock600 ml
Dried Goods
- Egg noodles300 g
- Rice vermicelli150 g
Spices & Seasonings
- Curry Powder30 g
- Dried Red Chilliessoaked5
Oils & Condiments
- Vegetable Oil30 ml
Utensils
- Blender
- Wok
- Large saucepan
- Chopping board
- Sharp knife
- Ladle
- Meat thermometer
Method
1
Blend the shallots, garlic and soaked chillies into a paste.
Approx. 6 minutes
2
Heat the vegetable oil in a wok and fry the paste with the curry powder until fragrant.
Approx. 6 minutes
3
Transfer to a large saucepan, add the chicken stock and coconut milk, and bring to a simmer.
Approx. 5 minutes
4
Add the chicken and simmer for 15 minutes until cooked through.
Approx. 15 minutes
5
Insert a meat thermometer into a piece of chicken; it must read at least 74 degrees Celsius.
Approx. 3 minutes
6
Add the prawns and cockles and simmer for 5 minutes until the prawns are pink and every cockle shell has opened, discarding any that stay closed.
Approx. 5 minutes
7
Stir in the tofu puffs and simmer for 2 minutes to heat through.
Approx. 2 minutes
8
Blanch the egg noodles, rice vermicelli and beansprouts, then divide between bowls.
Approx. 6 minutes
9
Ladle over the curry broth with the chicken, prawns, cockles and tofu puffs.
Approx. 5 minutes
