Malaysian Coconut Curry Noodle Soup

Ingredients

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon (15g) curry paste 1 tablespoon (15g) curry paste
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 1 thumb-sized piece of ginger, sliced 1 thumb-sized piece of ginger, sliced
• 400ml (13.5oz) coconut milk 400ml (13.5oz) coconut milk
• 500ml (2 cups) chicken or vegetable broth 500ml (2 cups) chicken or vegetable broth
• 200g (7oz) rice vermicelli or yellow egg noodles 200g (7oz) rice vermicelli or yellow egg noodles
• 250g (9oz) chicken breast or shrimp, cooked and sliced 250g (9oz) chicken breast or shrimp, cooked and sliced
• 1 cup bean sprouts 1 cup bean sprouts
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 25g, 20g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 15g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and golden brown.
2. 2.
   Stir in the curry paste, lemongrass, and ginger, and cook for another minute to release their flavors.
3. 3.
   Pour in the coconut milk and chicken or vegetable broth. Bring the mixture to a simmer and let it cook for about 10 minutes to allow the flavors to meld together.
4. 4.
   Meanwhile, cook the rice vermicelli or yellow egg noodles according to the package instructions. Drain and set aside.
5. 5.
   Remove the lemongrass stalks from the pot and discard. Use an immersion blender or transfer the mixture to a blender to puree until smooth.
6. 6.
   Return the blended mixture to the pot and add the cooked chicken breast or shrimp. Let it simmer for another 5 minutes to heat through.
7. 7.
   To serve, divide the cooked noodles among bowls. Ladle the hot curry broth over the noodles, and top with bean sprouts, fresh cilantro, and a squeeze of lime juice.
8. 8.
   Enjoy the Malaysian Coconut Curry Noodle Soup while it's hot and flavorful.

Treat your ingredients with care...

• Rice Vermicelli — Make sure to soak the rice vermicelli in hot water until they are soft and pliable before cooking them in boiling water for a few minutes. This will prevent them from becoming mushy.
• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release their aromatic oils and enhances the flavor of the soup.

Tips & Tricks

• For a spicier kick, add a teaspoon of chili paste or a chopped fresh chili to the curry broth.
• Customize the protein by using tofu or a combination of chicken and shrimp.
• If you prefer a thicker broth, simmer the soup for a longer time to reduce and concentrate the flavors.
• Adjust the level of saltiness by adding soy sauce or fish sauce to taste.
• Experiment with different toppings such as sliced boiled eggs, fried shallots, or chopped scallions for added texture and flavor.

Serving advice

Serve the Malaysian Coconut Curry Noodle Soup hot in individual bowls. Provide lime wedges on the side for squeezing over the soup to enhance the flavors. Accompany it with a side of fresh crusty bread or steamed jasmine rice for a more substantial meal.

Presentation advice

To make the dish visually appealing, arrange the cooked noodles neatly in the center of each bowl. Ladle the vibrant curry broth over the noodles, ensuring it covers them evenly. Garnish with a generous amount of bean sprouts and fresh cilantro on top. Serve with lime wedges on the side for an added pop of color.