Ingredients
- 2 tbsp oil (vegetable or coconut)
- 3 tbsp curry paste (store-bought or homemade)
- 1 can (400ml) coconut milk
- 3 cups chicken broth (or vegetable broth)
- 1 tbsp soy sauce
- 1 tsp fish sauce (optional, for extra umami)
- 1 tsp sugar
- 1 stalk lemongrass, bruised (optional)
- 2 kaffir lime leaves (optional)
- Salt and pepper, to taste
- 300g Egg noodles (serves 3-4 pax)
- 1 tsp sesame oil (to prevent sticking)
- 200g cooked chicken, shrimp, or tofu (choose your favorite protein)
- 2 boiled eggs, halved
- Bean sprouts, blanched
- Fried tofu puffs (optional)
- Cilantro or fresh herbs, chopped
- Chili oil or sambal, for spice
- Lime wedges, for serving
SERVINGS
2-3 pax
COOK TIME
20 mins
Instructions
- Heat oil in a large pot over medium heat. Add curry paste and sauté until fragrant (1-2 minutes).
- Stir in coconut milk and mix until smooth.
- Add chicken broth, soy sauce, fish sauce (if using), sugar, lemongrass, and kaffir lime leaves. Bring to a gentle boil, then simmer for 10 minutes.
- Adjust seasoning with salt, pepper, or extra curry paste for spice.
- Boil noodles (20-28secs+/-) . Drain and toss with sesame oil to prevent sticking.
- Divide noodles into serving bowls.
- Pour hot curry broth over the noodles.
- Top with your choice of protein, boiled eggs, bean sprouts, and tofu puffs.
- Garnish with cilantro, chili oil, and lime wedges.
