Curry Mee Yishun: Singapore-Style Curry Noodle Soup

Curry mee Yishun is a Singapore-style bowl of noodles in a fragrant, coconut-rich curry broth, usually topped with tofu puffs, fish cake, and chicken or seafood. Yishun stalls and home cooks vary the toppings and spice level; this practical version uses an accessible curry paste and cooks the components separately so each stays distinct.

Ingredients

8 oz (225 g) yellow wheat noodles
8 oz (225 g) rice vermicelli
1 lb (450 g) boneless, skinless chicken thighs, cut into bite-size pieces
2 tablespoons (30 ml) neutral cooking oil
1 medium yellow onion, about 6 oz (170 g), thinly sliced
4 garlic cloves, about 20 g, finely chopped
1 tablespoon (15 g) finely chopped fresh ginger
3 tablespoons (45 g) Singapore or Malaysian curry paste, such as laksa-style paste; use 2 tablespoons (30 g) for a milder soup
1 teaspoon (2 g) ground turmeric
4 cups (960 ml) chicken broth, preferably low-sodium
1 can (13.5 oz/400 ml) coconut milk, well shaken
1 cup (240 ml) water, plus more as needed
1 tablespoon (15 ml) fish sauce, or 1 teaspoon (5 ml) soy sauce for a vegetarian-friendly seasoning
1 teaspoon (5 g) sugar
8 oz (225 g) fried tofu puffs, halved
6 oz (170 g) fish cake, sliced; omit for a vegetarian bowl
1 cup (100 g) bean sprouts, rinsed and drained
2 hard-boiled eggs, peeled and halved
2 tablespoons (30 g) chopped fresh cilantro
1 lime, cut into wedges
Chili paste, to serve, optional

Instructions

Set a large pot of water over high heat for the noodles. Meanwhile, prepare the onion, garlic, ginger, and toppings. Keep raw chicken on a separate board from ready-to-eat ingredients, and wash hands and utensils after handling it.
Heat the oil in a large, heavy pot over medium heat. Add the onion and cook for 4–5 minutes, stirring occasionally, until softened. Add garlic and ginger and cook for 30 seconds, just until fragrant.
Stir in the curry paste and turmeric. Cook for 1–2 minutes, stirring so the paste does not scorch. Add a splash of the measured broth if the paste begins sticking.
Pour in the broth and water, then add the chicken. Bring to a gentle simmer; do not let the broth boil vigorously. Simmer for 12–15 minutes, stirring once or twice, until the largest chicken pieces reach 165°F (74°C), the USDA FSIS safe minimum for poultry, checked with a food thermometer.
Stir in the coconut milk, fish sauce, sugar, tofu puffs, and fish cake. Simmer gently for 5–7 minutes so the tofu absorbs some broth and the toppings heat through. Avoid a hard boil, which can make coconut milk separate. Taste and adjust with a little more fish sauce, sugar, or water. Keep the soup hot while you cook the noodles.
Cook the yellow noodles and rice vermicelli in the pot of boiling water according to their package directions, usually 2–4 minutes for fresh wheat noodles and 2–3 minutes for vermicelli. If their cooking times differ, cook them in separate batches. Drain well; rinse briefly with warm water if the noodles are very starchy.
Divide both types of noodles among four bowls. Ladle the hot curry broth, chicken, tofu puffs, and fish cake over them. Add bean sprouts and egg halves, then finish with cilantro and lime. Serve chili paste at the table.

Tips

Choose the curry paste carefully. Laksa or Singapore-style curry paste gives a flavor close to many curry mee bowls. Thai red curry paste can work, but it often tastes sharper and may be hotter; start with 2 tablespoons and adjust after simmering.
Keep the broth at a gentle simmer. High heat can split coconut milk and make the chicken tough. Stir in a little hot water or broth if the soup becomes too concentrated.
Cook noodles separately. Noodles left in the soup keep absorbing liquid and can turn soft. Assemble each bowl just before serving for the best texture.
Use clean handling and a thermometer. Keep raw chicken separate from bean sprouts, herbs, and cooked toppings; do not rely on color alone to judge doneness.

Serving Suggestions

Serve the bowls immediately, with lime wedges and chili paste so everyone can balance the rich broth to taste. A small plate of extra bean sprouts, sliced cilantro, or thinly sliced red chili makes an easy topping bar. Because the soup contains noodles, tofu, and chicken, it is filling on its own; if you want a side, offer a simple cucumber salad or lightly blanched greens without adding another rich dish.

Variations

Seafood curry mee: Replace the chicken with 12 oz (340 g) peeled, deveined shrimp. Add the shrimp after the coconut milk and simmer just until opaque and firm, about 3–5 minutes; the USDA FSIS safe minimum for fish and shellfish is 145°F (63°C), checked with a food thermometer. Do not overcook.

Vegetarian version: Use vegetable broth, omit chicken and fish cake, and replace fish sauce with soy sauce. Add 8 oz (225 g) sliced mushrooms or extra tofu puffs. If the curry paste contains shrimp paste or dried seafood, choose a paste labeled vegetarian; otherwise the bowl is not vegetarian.

Adjust the noodle mix: Use all yellow noodles for a springier bowl or all rice vermicelli for a lighter, more delicate texture. Cook according to the package directions and keep the total dry quantity close to 1 lb (450 g).

Storage and Reheating

For best quality, store the broth and toppings separately from the noodles. Refrigerate everything within 2 hours of cooking in covered, shallow containers; cooked curry broth and chicken keep for 3–4 days in the refrigerator at 40°F (4°C) or colder. Freeze broth and toppings for up to 2 months for best quality, but freeze noodles separately if desired; thaw in the refrigerator overnight. Reheat the broth on the stove until steaming throughout and the leftovers reach 165°F (74°C), the USDA FSIS reheating temperature. Add a splash of water if the broth has thickened. Reheat only the portion you plan to eat, and cook fresh noodles if the stored ones have become soft.

Frequently Asked Questions

Is curry mee Yishun the same as laksa?
They are related curry-noodle dishes, and names and recipes vary by stall and region. Curry mee Yishun generally describes a curry-style noodle bowl associated with Yishun in Singapore, while laksa covers several distinct noodle soups. Coconut milk, curry paste, noodles, and toppings overlap, but there is no single universal formula.

Can I make the broth ahead?
Yes. Prepare the broth and cooked chicken up to 3 days ahead, cool promptly, and refrigerate within 2 hours. Reheat to 165°F (74°C), then cook the noodles and assemble the bowls just before serving.

What can I use instead of tofu puffs?
Use firm tofu, cut into cubes and briefly pan-fried, or add extra mushrooms. Tofu puffs are porous and soak up broth, so firm tofu will have a denser texture and absorb less soup.

How can I make the curry less spicy?
Begin with 2 tablespoons of curry paste, then taste the broth before adding more. If it is still too hot, add a little extra coconut milk or broth; this softens the heat and makes the soup milder in flavor.

Can I use only one kind of noodle?
Yes. Both wheat noodles and rice vermicelli work on their own. Follow the package timing, drain them well, and divide about 1 lb (450 g) of cooked noodles among the four bowls.

Why did my coconut broth separate?
A vigorous boil is the most common cause. Keep the soup at a gentle simmer after adding coconut milk and stir occasionally. Separation is mainly a texture issue; whisk the broth gently before serving, though it may not become completely smooth again.

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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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