Curry Mee Noodle Soup has a broth rich with spices and creamy coconut milk. Ladled over a nest of noodles and topped with caramelized shallots – it sounds complex, but it’s definitely not.
Everyone loves a simple chicken noodle soup. This is not that soup.
Full of rich and complex flavors that you won’t expect with every bite. The caramelized shallots on top are crispy bits of umami goodness.
When I first saw this Curry Mee Noodle Soup recipe in the New York Times I just knew it was going to be fantastic. I could barely wait to share it with my husband when he came home from work and to this day he asks to make it constantly.
There are some key ingredients that might not typically be in your refrigerator – like lemongrass and fresh ginger.
Luckily, lemongrass is easy to find now in refrigerated tubes at most grocery stores. It lasts for quite a long time, so it’s something that can be in stock!
Fresh ginger is an ingredient that is easily stored in the freezer. Here’s how to freeze fresh ginger.
HOW TO FREEZE FRESH GINGER
- Buy fresh ginger knobs.
- Peel the skin.
- Cut into 1 -2 inch pieces.
- Freeze until ready to use.
- Frozen ginger grates and chops very easily.
I’d recommend adding this Curry Mee Recipe to your shopping list. You’ll impress yourself with your mad soup skills.
Our favorite Asian take on chicken noodle soup. Restaurant quality flavors made at home.
- 2 tablespoons vegetable oil
- 1 small onion minced
- 1 tablespoon minced ginger
- 1 tablespoon minced lemon grass I use the squeeze tubes found in the produce section
- 3 medium cloves garlic minced
- 1- 2 teaspoons depending on preferred heat, Vietnamese Chili Garlic Sauce, more for serving
- ¾ pound chicken breast cut into bite-size pieces (vegetarian option - use portabella mushrooms)
- 3 tablespoons curry powder
- ½ teaspoon paprika
- 1 can 14 ounces unsweetened coconut milk
- 4 cups chicken or vegetable stock
- ¼ teaspoon ground turmeric
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 9 ounces Asian noodles udon, soba, or vermicelli will work
- Salt to taste
- 3 tablespoons chopped cilantro
- 2 scallions cut into thin rings
- 2 shallots thinly sliced and deep fried in vegetable oil until brown (optional)
- 2 limes quartered for serving (the limes make the soup - don't do without them!)
In a medium pot, heat oil over medium heat.
Add onion, ginger and lemon grass. Cook about 10 minutes, until softened. If starting to brown, turn down the heat.
Add garlic and chili paste, stir until fragrant - about 1 minute.
Turn the heat up to medium high and add the chicken. Saute for 1 minute.
Add curry powder and paprika and stir to coat the chicken (or mushrooms).
Add coconut milk, chicken stock, turmeric, fish sauce and sugar. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 5 minutes.
While the chicken cooks, start the noodles following the package instructions. Rinse, drain and set aside.
Taste the broth and adjust seasonings with salt.
Divide noodles into large soup bowls. (store noodles separately for leftovers)
When ready to serve, ladle hot broth over noodles.
Top with cilantro, scallions and fried shallots.
Serve with a squeeze of lime and additional chili paste.
adapted from an original recipe found on http://cooking.nytimes.com/
*The original recipe notes that the base can be thickened by adding a few boiled potatoes.