Malaysian Curry Mee Noodle Soup | Just A Pinch Recipes
Heat oil in pot over medium high heat. Add the onion, garlic, ginger, and lemongrass. Cook about 5 minutes then add the red curry paste. Cook 2 minutes Turn the heat up then...
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Cooking tools:
- Pot
- Stove
- Ladle
- Serving bowl
- Saucepan
- Chef's knife
- Cutting board
Ingredients
- 2 tablespoon(s) vegetable oil
- 1 medium onion diced
- 3 clove(s) garlic
- 1 tablespoon(s) each lemongrass paste, ginger and red curry paste
- 2 boneless skinless chicken thighs cubed
- 3 tablespoon(s) curry powder
- 1 teaspoon(s) tumeric
- 13 1/2 ounce(s) can coconut cream
- 4 cup(s) chicken stock
- 3 tablespoon(s) fish sauce
- 3 tablespoon(s) sugar
- 8 ounce(s) rice noodles or egg noodles
- 1 cup(s) fresh bean sprouts
- cilantro leaves for garnish
- 1 lime cut into wedges
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