Malaysian mee sup is a comforting noodle soup built from fragrant chicken broth, wheat noodles, and fresh toppings such as bean sprouts, greens, herbs, and lime. Versions vary by cook and region; this approachable home-style bowl uses gently spiced chicken broth and lets each person add sambal and lime to taste.
Ingredients
- 1½ lb (680 g) bone-in, skin-on chicken thighs
- 8 cups (1.9 L) water
- 1 tablespoon (15 ml) neutral oil, such as canola oil
- 2 medium shallots, peeled and finely chopped, about 2½ oz (70 g)
- 4 garlic cloves, finely chopped, about ½ oz (12 g)
- 1½ inches (4 cm) fresh ginger, finely chopped, about 1 oz (25 g)
- 1 stalk lemongrass, about 1 oz (25 g), trimmed and bruised
- 2 whole star anise
- 1 cinnamon stick, about 3 inches (7.5 cm)
- 3 whole cloves
- 2 green cardamom pods, lightly cracked
- 1 teaspoon (2 g) ground coriander
- 1 teaspoon (2 g) ground white pepper
- 1 teaspoon (6 g) fine salt, plus more to taste
- 1 tablespoon (15 ml) fish sauce, or 1 tablespoon (15 ml) light soy sauce for a non-fish seasoning
- 1 teaspoon (4 g) sugar
- 14 oz (400 g) fresh yellow wheat noodles
- 2 cups (200 g) bean sprouts, rinsed and drained
- 2 small heads baby bok choy, about 10 oz (300 g), halved lengthwise and rinsed well
- 4 scallions, about 1½ oz (40 g), thinly sliced
- ½ cup (15 g) fresh cilantro leaves and tender stems
- 4 lime wedges, from 1 lime
- ⅓ cup (20 g) fried shallots, for serving
- 2 tablespoons (30 g) sambal, for serving, or to taste
Instructions
- Prepare the ingredients (25 minutes). Finely chop the shallots, garlic, and ginger, then trim and bruise the lemongrass with the flat side of a knife. Rinse the bean sprouts and bok choy, slice the scallions, and pick over the cilantro. Keep the chicken refrigerated while you work, and set the noodles and garnishes aside. If the chicken thighs have loose skin, leave it on for flavor; it can be removed from the finished broth if you prefer a less rich bowl.
- Build the aromatic base (7 minutes). Heat the oil in a large, heavy pot over medium heat. Add the shallots, garlic, and ginger and cook, stirring frequently, until softened and fragrant, about 3 minutes; avoid browning the garlic. Stir in the coriander, white pepper, star anise, cinnamon, cloves, and cardamom, and cook for about 30 seconds. Add the chicken and turn the pieces briefly in the fragrant oil. Pour in the water, add the lemongrass, salt, fish sauce, and sugar, and scrape up any browned bits from the bottom of the pot.
- Simmer the chicken and broth (35 minutes). Bring the pot just to a boil, then immediately lower the heat so the broth simmers gently. Partly cover and cook for 35 minutes, turning the chicken once if the pieces are not submerged. Keep the surface at a quiet simmer rather than a rolling boil; a hard boil can make the broth cloudy and roughen the chicken. Check the thickest part of a thigh with a food thermometer, avoiding the bone. Chicken must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If it has not reached that temperature, continue simmering and check again. Lift the cooked chicken onto a plate and let it cool just enough to handle. Remove the lemongrass and whole spices with a slotted spoon, or strain the broth into a clean pot if you want a clearer soup. Taste the broth and adjust the salt.
- Cook the noodles and vegetables (5 minutes). While the broth is hot, cook the fresh noodles in a separate pot of boiling water according to the package directions, usually 2 to 4 minutes. Fresh noodles can turn soft quickly, so start checking early. Drain and rinse briefly with warm water if the package recommends it, then divide the noodles among four soup bowls. Blanch the bok choy in the noodle water for 1 to 2 minutes, until bright green and just tender; lift it out and divide it among the bowls. Add the bean sprouts to the bowls raw for crunch, or dip them in the hot water for about 20 seconds if you prefer them softer.
- Shred, assemble, and serve (3 minutes). Remove and discard the chicken skin if desired, then pull the meat from the bones into bite-size pieces. Divide the chicken between the bowls. Ladle the hot broth over the noodles and toppings, making sure each serving gets some broth. Finish with scallions, cilantro, fried shallots, and a lime wedge. Put the sambal on the table so everyone can choose their own heat level, and serve straight away while the noodles are springy.
Tips
- Keep the broth at a gentle simmer. Small, occasional bubbles are enough to cook the chicken and draw flavor from the aromatics. A vigorous boil can cause more evaporation and make the broth less clear. If the liquid drops noticeably below the chicken, add a little hot water and taste for seasoning at the end.
- Choose a noodle that suits the bowl. Fresh yellow wheat noodles are a convenient choice for mee sup. If they are unavailable, use fresh egg noodles or dried wheat noodles, cooking them according to their package instructions. Rice vermicelli also works, but it makes the bowl lighter and changes the wheat-noodle texture associated with this version. Cook noodles separately so they do not soak up the broth in the storage pot.
- Adjust hard-to-find ingredients sensibly. Lemongrass adds a citrusy, herbal aroma; if you cannot find it, omit it rather than adding lemon juice to the pot, which gives a different, sharper flavor. Whole spices are widely available in many grocery spice sections, but if you are missing one, leave it out instead of increasing another spice dramatically. Light soy sauce can replace fish sauce, though the broth will have less savory seafood depth.
- Season in stages. The broth reduces slightly as it simmers, and different fish sauces and noodle brands vary in saltiness. Begin with the listed salt and fish sauce, then taste after cooking. Lime and sambal are best added at the table, where they brighten or heat each serving without changing the whole pot.
Serving Suggestions
Serve mee sup in warmed, deep bowls with enough broth to surround the noodles without hiding all the toppings. Put extra lime wedges, sambal, fried shallots, and sliced scallions on the table. A squeeze of lime balances the savory broth, while sambal brings heat; fried shallots contribute a crisp, sweet-savory finish. Add these at the last moment so the shallots stay crunchy and the herbs remain fresh.
For a more substantial meal, offer a small side of cucumber sticks or lightly dressed greens. Keep the sides simple: the soup already combines broth, noodles, chicken, and vegetables in one bowl. If you are serving several people, arrange the cooked noodles and toppings in individual bowls first, then pour over broth just before eating. This keeps portions even and avoids leaving the noodles sitting in hot liquid while the table is set.
Variations
Use a different chicken cut: Boneless, skinless thighs can be used, though they may cook faster and make a less rich broth. Begin checking them early with a food thermometer and remove them once they reach 165°F (74°C). Bone-in thighs provide more flavor and are forgiving during simmering. For a shortcut, use cooked shredded chicken and simmer the aromatics and spices in broth for about 20 minutes, then add the chicken only long enough to heat through.
Make it without meat: For a vegetarian bowl, replace the chicken and water with 8 cups (1.9 L) vegetable broth, omit the fish sauce, and season with light soy sauce. Simmer the broth with the aromatics and whole spices for about 25 minutes, then strain if you like. Add sliced firm tofu or mushrooms to the bowls. This version is lighter and has a different savory character from chicken mee sup, but the same noodle-and-topping format works well.
Change the greens or noodles: Choy sum, spinach, or thinly sliced cabbage can stand in for bok choy; add quick-cooking greens near the end so they do not turn limp. Dried wheat noodles or rice vermicelli are also practical options. Follow their package directions and cook them separately, since noodle thickness and cooking time vary. If using rice vermicelli, soak or boil it as directed on its package rather than treating it like fresh wheat noodles.
Make the spice profile milder or warmer: For a gentler broth, use half the white pepper and serve extra sambal on the side. For a stronger aromatic flavor, add one more star anise or a small piece of cinnamon, but avoid adding a large amount of whole spices, which can make the soup taste medicinal or overly sweet. These adjustments are personal preferences; Malaysian mee sup is made in varied home-style versions.
Storage and Reheating
For the best texture, store the broth and chicken separately from the noodles, vegetables, herbs, and crunchy toppings. Refrigerate leftovers within 2 hours of cooking in shallow, covered containers. The cooked chicken and broth keep for 3 to 4 days in the refrigerator; cooked noodles are best used within 3 days, as they soften as they sit. Keep fresh herbs and bean sprouts separate and use them promptly. If you have already assembled the bowls, refrigerate them promptly, but expect the noodles to absorb broth and become softer.
Reheat only the portions you plan to eat. Warm broth and chicken in a saucepan until steaming hot, stirring as needed, and check that leftovers reach 165°F (74°C). Add a splash of water if the broth has become concentrated. Reheat noodles briefly in boiling water or in the hot broth just before serving; do not simmer them for several minutes or they may break down. Add fresh lime, cilantro, sambal, and fried shallots after reheating. Freeze broth and chicken for up to 2 months for better quality, thaw in the refrigerator, then reheat to 165°F (74°C); freeze noodles separately only if necessary, since their texture can suffer.
Frequently Asked Questions
Is mee sup the same as laksa?
Mee sup is a general name for noodle soup in Malay, and recipes differ between households and places. This version is a clear, gently spiced chicken soup. Laksa refers to several distinct Malaysian and Southeast Asian noodle soups, often with a more pronounced curry or sour-spicy broth, so this recipe is not a laksa.
Can I make the broth ahead?
Yes. Cook the broth and chicken, cool them promptly, and refrigerate them in covered containers within 2 hours. They keep for 3 to 4 days. Reheat the broth and chicken to 165°F (74°C), cook fresh noodles, and assemble the bowls just before serving. Keeping the components separate preserves the noodle texture.
What can I use instead of fresh yellow noodles?
Fresh egg noodles or dried wheat noodles are the closest easy-to-find substitutes. Rice vermicelli is a suitable alternative if you want a lighter bowl, though it has a different texture and flavor. Use the package cooking directions for whichever noodle you choose, and cook it separately from the broth.
How do I make the broth clearer?
Use a gentle simmer, skim foam from the surface during the first few minutes, and avoid stirring vigorously once the broth begins cooking. You can also strain it through a fine-mesh strainer after removing the chicken and whole spices. A slightly cloudy broth is still perfectly usable; straining changes the appearance more than the flavor.
Can I prepare the toppings in advance?
You can wash and dry the bok choy, slice the scallions, and pick the cilantro a few hours ahead, then refrigerate them separately in covered containers. Keep bean sprouts chilled and use them within a few days. Add fried shallots only when serving, and cut lime close to mealtime so the wedges stay juicy.
How spicy is this recipe?
The broth itself is aromatic rather than very hot; white pepper provides a gentle warmth. Sambal is served on the side, so each person can add as much as they like. If you want a spicy broth, stir a little sambal into your own bowl rather than the whole pot, which keeps the base flexible for children or anyone who prefers milder food.
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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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