Indian Curry Noodel Soup Thai Beef
Today, nosotros have another crawly noodle soup recipe for you guys: Malaysian Curry Mee. And I'm pretty excited about it.
Inspired by a Favorite Malaysian Spot
As you can probably tell, The Woks of Life has been in a noodly mood lately. We recently published my mom's wild mushroom noodle recipe, as well as her Amazing beef noodle soup (my sister and I just took some leftovers out of the freezer and reheated it, and it was even improve than nosotros remembered).
But this Curry Mee (curry noodle soup) recipe in item brings me dorsum to fond memories of getting Malaysian food at a eatery called Penang in East Hanover, NJ. For all you New Jersey readers out in that location, it's in the same strip mall where i of our favorite Chinese grocery stores, Kam Homo Nutrient, is too located.
We've been shopping in that strip mall for equally long as I tin remember. Through all the alter that I've experienced in my 26 years, from elementary to high school, moving from one boondocks to the adjacent, going to college, moving to Beijing, and and so coming back to the United states of america, I however somehow always notice myself going back at that place.
Heading into Kam Man Food for groceries—whether it was on a shopping trip with my mom as a child or stocking upward on my favorite brands of instant noodles as a college student. Walking past the Godfather Pizzeria (their ziti slice was our holy grail as kids), the Studio D'Karant Salon where my mom used to get her nails done afterward finishing the weekend errands, and the Dwelling Depot, where my dad would inevitably stop in for ane thing or another.
Who would've thought that this nondescript strip mall off of Route 10 would exist one of the few places in the world where I could say I had memories from about every stage of life? Weird.
I also remember when the Penang Restaurant get-go opened in that strip mall. Information technology took the place by storm. I call up going in as a kid with my family, and us ordering dishes like h2o spinach in belacan sauce, Penang shrimp, beef rendang (beef rendang recipe hither!), roti canai, and this thick, flavorful curry noodle soup with chicken, shrimp, and other seafood.
It was a glimpse into a different world of nutrient and cooking. The term "Malaysian Chinese" entered my consciousness, and I began to regularly require bowls of "curry mee," the yellow curry noodle soup that inspired this post.
Make This Recipe Your Ain
If y'all, like many Woks of Life readers, tried and enjoyed this 15-Minute Kokosnoot Curry Noodle Soup recipe, you volition love this Curry Mee. It's really all-time made with fresh egg noodles. I prefer the wide wonton noodles you lot see in the motion picture below.
I decided to forego the seafood in this version to make information technology a bit easier to prepare, only you tin can feel free to add whatever elements you lot like—shrimp, squid, fried tofu, or other vegetables. Get in your own!
And who knows, if y'all ever find yourself in that East Hanover strip mall, yous might see a family who looks strangely like "those Net people with the food web log," pondering what to order at Kam Man's hot bar or stopping into Penang for a bowl of back-scratch noodle soup.
Back-scratch Mee: Recipe Instructions
Heat the oil in a pot over medium high oestrus and add together the onion, garlic, ginger, and lemongrass.
Cook for about vi 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 pulverization, turmeric, coconut milk, chicken stock, fish sauce, and sugar. Bring to a eddy and simmer for 10 minutes.
Meanwhile, cook the egg noodles according to packet directions.
Divide the noodles between ii soup bowls and set aside.
Gustatory modality the back-scratch mee soup and flavor with salt to taste.
Divide the curry mee soup amidst your two bowls of noodles, and garnish with raw edible bean sprouts, cilantro leaves, and a squeeze of lime.
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
- 2 tablespoons oil
- ane onion (minced)
- three cloves garlic (minced)
- 1 tablespoon ginger (minced)
- ane tablespoon lemongrass (minced)
- 1 tablespoon ruby-red curry paste
- ½ pound boneless skinless chicken thighs (thinly sliced)
- 3 tablespoons curry powder
- ½ teaspoon turmeric
- 13.5 ounces coconut milk (400 ml)
- 4 cups chicken stock (950 ml)
- 3 tablespoons fish sauce (optional for vegetarians)
- 1 teaspoon carbohydrate
- 8 ounces egg noodles (225g)
- table salt (to taste)
- 2 handfuls raw bean sprouts (done and trimmed)
- Cilantro leaves (for garnish)
- 1 lime (cut into wedges)
-
Heat the oil in a pot over medium high heat and add together the onion, garlic, ginger, and lemongrass. Cook for about half dozen minutes, until softened and fragrant. Stir in the red curry paste.
-
Turn the rut up to high and add together the chicken. Stir-fry until the craven 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, melt the noodles according to packet directions. Divide between 2 soup bowls and set bated.
-
Sense of taste the soup and season with salt to taste. Dissever the soup amidst your 2 bowls of noodles, and garnish with raw edible bean sprouts, cilantro, and a squeeze of lime.
Calories: 642 kcal (32%) Carbohydrates: 39 thousand (xiii%) Protein: 29 g (58%) Fat: 44 g (68%) Saturated Fat: 27 g (135%) Cholesterol: 94 mg (31%) Sodium: 903 mg (38%) Potassium: 987 mg (28%) Fiber: four thou (16%) Sugar: 5 k (6%) Vitamin A: 865 IU (17%) Vitamin C: ix mg (11%) Calcium: 109 mg (11%) Iron: eight.3 mg (46%)
Source: https://thewoksoflife.com/curry-mee/
0 Response to "Indian Curry Noodel Soup Thai Beef"
Post a Comment