Curry Mee
Total Time: 30 minutesYield: 3 Servings
Source: thewoksoflife.com
Category: Soup
Ingredients
2 tablespoons Vegetable Oil1 whole Onion (minced)
3 cloves Garlic (minced)
1 tablespoon Ginger (grated)
1 tablespoon Lemongrass (minced)
1 tablespoon Red Curry Paste
8 ounces Chicken Thighs (thinly sliced)
3 tablespoons Curry Powder
1⁄2 teaspoon Turmeric
14 ounces Coconut Milk
4 cups Chicken Broth
3 tablespoons Fish Sauce
1 teaspoon Sugar
8 ounces Egg Noodles
dash Salt
1 1⁄2 cup Bean Sprouts
1⁄4 cup Cilantro Leaves
1 whole Lime (cut into wedges)
Directions
- Heat the oil in a pot over medium high heat and add the onion, garlic, ginger, and lemongrass. Cook for about 6 minutes, until softened and fragrant. Stir in the red curry paste.
- Turn the heat up to high and add the chicken. Stir-fry until the chicken turns opaque. Add the curry powder, turmeric, coconut milk, chicken stock, fish sauce, and sugar. Bring to a boil and simmer for 10 minutes.
- Meanwhile, cook the noodles according to package directions. Divide between 3 soup bowls and set aside. Taste the soup and season with salt to taste. Divide the soup among your 3 bowls of noodles, and garnish with raw bean sprouts, cilantro, and a squeeze of lime.