MALAYSIAN CURRY MEE NOODLE SOUP

Malaysian Curry Mee Noodle Soup image

Provided by barbara lentz @blentz8

Number Of Ingredients 15

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

Steps:

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 add the chicken and cook until the chicken turns opaque. Add the curry powder, turmeric, coconut cream, chicken stock, fish sauce and sugar. Bring to a boil then reduce heat and simmer 10 minutes.
Cook the noodles according to package directions. Place noodles in serving bowls. Ladle the curry over the noodles and top with bean sprouts and cilantro. Then squeeze a lime wedge just before serving