How to Make Malaysian Curry Soup Noodles Asian Cooking Recipe Cuisine

Malaysia Curry Soup Noodles

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 4 Servings:

3 garlic cloves, peeled

3 shallots, peeled

One 1½-inch piece fresh ginger, peeled

2 fresh chiles, preferably Thai, stemmed and seeded, or hot red pepper flakes, to taste

1 tablespoon Tamarind Paste, optional

2 teaspoons ground turmeric

2 teaspoons ground coriander

2 tablespoons corn, grapeseed, or other neutral oil

1 lemongrass stalk, trimmed and smashed 

1 quart beef, chicken, or vegetable stock, preferably homemade , or water

Salt to taste

1 pound fresh Chinese egg noodles

1½ cups bean sprouts, trimmed

1 cup coconut milk, homemade or canned

4 hard-cooked eggs sliced

½ pound tofu, pressed and sliced

1 cucumber, peeled, cut in half, seeds removed, and sliced

Directions:

Put the first 7 ingredients in a food processor or blender and process until pasty. Put the oil in a large saucepan over medium-high heat. 

Add the curry paste and cook until fragrant, about 1 minute. Add the lemongrass and stock and bring to a boil. Lower the heat and simmer, uncovered, for 15 minutes.

Meanwhile, bring a large pot of water to a boil and add salt. Add the noodles and bean sprouts and cook, stirring occasionally, just until the noodles are tender, about 3 minutes. Drain and transfer the noodles and bean sprouts to large serving bowls.

Add the coconut milk to the curry soup and cook, stirring occasionally, for another 5 minutes. Remove from the heat and divide the soup among the bowls of noodles. Top the noodles with the eggs, tofu, and cucumber and serve.


Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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