Curry mee is a Malaysian noodle soup, also known in some places as curry laksa, typically served with curry-spiced coconut broth, noodles, tofu puffs, and toppings such as shrimp or chicken. Its calories vary widely with the amount of coconut milk, noodles, oil, and toppings, so this recipe gives you a satisfying bowl and a practical estimate you can adjust.
One serving of this recipe is approximately 590 calories, but the exact amount depends on ingredient brands, noodle type, and portion sizes. Treat the figure as an estimate, not a nutrition label: full-fat coconut milk and larger noodle portions can raise it, while extra broth and vegetables can lower the calories per bowl.
Ingredients
- 8 oz (225 g) dried rice vermicelli or medium rice noodles
- 1 tbsp (15 ml) neutral oil
- 1 small yellow onion, about 5 oz (140 g), finely chopped
- 3 garlic cloves, about 0.5 oz (15 g), minced
- 1 tbsp (15 g) minced fresh ginger
- 2 tbsp (30 g) Malaysian curry paste, or laksa paste
- 1 tsp (2 g) ground turmeric
- 4 cups (950 ml) low-sodium chicken broth
- 1 can (13.5 oz/400 ml) light coconut milk
- 1 tbsp (15 ml) fish sauce, plus more to taste
- 1 tsp (5 g) brown sugar
- 12 oz (340 g) raw peeled, deveined shrimp
- 7 oz (200 g) firm tofu, cut into ½-inch (1.25 cm) cubes
- 2 cups (140 g) bean sprouts, rinsed
- 2 scallions, about 1 oz (30 g), thinly sliced
- ¼ cup (10 g) chopped cilantro
- 1 lime, cut into wedges
- Optional: 1 red chili, thinly sliced, and 1 tbsp (15 ml) sambal for serving
Instructions
- Prepare the noodles according to the package directions, stopping when they are just tender. Drain, rinse briefly under cool water to halt cooking, and divide among four serving bowls. Keep them separate from the broth so they do not soak up too much liquid.
- Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion and cook for 4–5 minutes, stirring occasionally, until softened. Stir in the garlic and ginger and cook for 30 seconds, just until fragrant.
- Add the curry paste and turmeric. Stir for 1 minute to coat the aromatics and release the paste’s fragrance. If the mixture sticks, add a tablespoon of broth rather than extra oil.
- Pour in the chicken broth and coconut milk, then stir in the fish sauce and brown sugar. Bring the soup to a gentle simmer, not a hard boil, and cook uncovered for 8 minutes so the flavors combine. Taste and adjust with a little more fish sauce or curry paste.
- Add the tofu and shrimp. Simmer gently for 3–5 minutes, stirring once, until the shrimp are opaque and firm. Check the thickest shrimp with a food thermometer: the USDA FSIS safe minimum temperature for fish and shellfish is 145°F (63°C). Avoid prolonged boiling, which can make shrimp tough.
- Place bean sprouts over the noodles and ladle the hot broth, shrimp, and tofu into the bowls. Finish with scallions, cilantro, and lime. Add chili or sambal at the table so everyone can choose their heat level.
Tips
- Check the curry paste label. Malaysian and laksa pastes vary in salt and heat. Start with 1½ tablespoons if yours is very spicy or salty, then add more after tasting. Some pastes contain shrimp, so check the label if avoiding shellfish.
- Use the right coconut milk. Light coconut milk keeps the broth less rich; full-fat coconut milk makes it creamier and will generally increase calories. Do not substitute sweetened coconut beverage.
- Keep noodles separate. Noodles continue absorbing soup as they sit. For leftovers, store them apart from the broth and portion them into bowls when serving.
- Make substitutions thoughtfully. If Malaysian curry paste is unavailable, use laksa paste; its flavor may be more citrusy or shrimp-forward. Thai red curry paste can work in a pinch, but the result will taste different and may need extra lime and fish sauce.
Serving Suggestions
Serve curry mee hot, with lime wedges, cilantro, scallions, and chili or sambal on the side. A small plate of cucumber or lightly dressed greens adds a fresh contrast to the coconut broth. For a more substantial meal, offer extra tofu or a few additional shrimp; for a lighter bowl, use a smaller portion of noodles and add more bean sprouts or other quick-cooking vegetables.
The calorie estimate of about 590 per serving assumes the recipe is divided into four equal portions and includes noodles, light coconut milk, tofu, and shrimp. It is an approximation rather than a precise count. To estimate your own bowl, use the nutrition information on the noodle, paste, broth, and coconut milk packages and account for the actual amounts used.
Variations
Chicken curry mee: Replace the shrimp with 12 oz (340 g) boneless, skinless chicken breast cut into bite-size pieces. Simmer until the thickest pieces reach the USDA FSIS safe minimum internal temperature of 165°F (74°C), checked with a food thermometer. Chicken may need a few extra minutes, so do not rely on the shrimp timing.
Vegetarian version: Use vegetable broth and replace fish sauce with 1 tablespoon (15 ml) soy sauce or a vegetarian fish sauce. Omit shrimp and add 8 oz (225 g) sliced mushrooms or extra tofu. Check that the curry paste contains no shrimp paste or other seafood.
More vegetables: Add 2 cups (140 g) sliced bok choy or 1 cup (100 g) thinly sliced red bell pepper with the tofu. Simmer just until tender-crisp. These additions change the bowl’s texture and can make the broth feel less rich without requiring extra coconut milk.
Richer, more traditional-style broth: Use full-fat coconut milk in place of light coconut milk. The soup will be silkier and more filling, but generally higher in calories. Regional and household versions of curry mee vary, so adjust the paste, toppings, and broth to suit your preference.
Storage and Reheating
For best texture, store the broth with shrimp and tofu in one airtight container and noodles in another. Refrigerate both within 2 hours of cooking and use within 3–4 days. Do not leave the soup at room temperature for more than 2 hours, or more than 1 hour if the temperature is above 90°F (32°C).
Reheat only the amount you plan to eat, bringing the broth and toppings to 165°F (74°C) throughout; check with a food thermometer. Reheat gently on the stove or in a microwave-safe bowl, stirring partway through. Add the noodles near the end or place them in the serving bowl and pour the hot soup over them. Freeze broth and toppings for up to 2 months for best quality; freeze noodles separately if desired, though their texture may soften. Thaw in the refrigerator and reheat to 165°F (74°C).
Frequently Asked Questions
How many calories are in curry mee?
It depends on the recipe and serving size. This version is approximately 590 calories per bowl, but extra noodles, full-fat coconut milk, fried toppings, or a larger portion can raise the total. Restaurant bowls also vary, so there is no single calorie count for curry mee.
Is curry mee the same as curry laksa?
The names overlap, and both commonly describe Southeast Asian noodle soup with a spiced, often coconut-based broth. Ingredients and naming differ by region and seller, so the terms are not used identically everywhere.
Can I make the broth ahead?
Yes. Prepare the broth up to 3 days ahead and refrigerate it promptly. For the best texture, cook the noodles separately and add the shrimp shortly before serving rather than storing them in the broth for several days.
How do I keep the soup from becoming too spicy?
Use a smaller amount of curry paste at first, then taste after simmering and add more gradually. Serve sambal or sliced chili on the side. If the broth is already too hot, adding a little more broth or coconut milk can soften the heat, though it also changes the soup’s balance.
Can I use cooked shrimp?
Yes, but add it only near the end and heat until steaming hot to avoid overcooking. For food safety, reheat leftovers to 165°F (74°C). Raw shrimp gives you more control over doneness in the main recipe.
What noodles work best?
Rice vermicelli and medium rice noodles both work well. Follow the package’s soaking or cooking instructions because brands differ, and drain them before adding to bowls. Wheat noodles can be used if preferred, but they change the flavor and make the dish unsuitable for anyone avoiding wheat.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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