Mee Curry Noodles: A Fragrant Coconut Curry Bowl

Mee curry noodles are a Malaysian and Singaporean hawker-style noodle soup, usually served in a fragrant coconut curry broth with noodles, tofu puffs, and a mix of toppings. This home version uses chicken, shrimp, and bean sprouts for a satisfying bowl; regional and family versions vary, and you can adjust the toppings to suit what is available.

Ingredients

8 oz dried yellow wheat noodles (225 g), or 12 oz fresh yellow noodles (340 g)
2 tbsp neutral oil (30 ml)
1 medium yellow onion, finely chopped (about 1 cup / 150 g)
3 tbsp Malaysian curry paste (45 g), preferably a curry laksa or mee curry paste
1 tsp ground coriander (2 g)
4 cups low-sodium chicken broth (950 ml)
1 can full-fat coconut milk (13.5 oz / 400 ml), well shaken
1 tbsp soy sauce (15 ml)
1 tsp sugar (4 g), optional, to balance the broth
8 oz boneless, skinless chicken thighs, cut into bite-size pieces (225 g)
8 oz raw peeled shrimp, thawed if frozen (225 g)
6 oz fried tofu puffs, halved (170 g); if unavailable, use 8 oz firm tofu, cubed (225 g)
4 oz bean sprouts (115 g)
2 cups thinly sliced napa cabbage (140 g)
1 lime, cut into wedges
2 scallions, thinly sliced (about 2 tbsp / 12 g)
1 small red chile, thinly sliced, optional (about 10 g)
¼ cup chopped cilantro (10 g), optional

Instructions

Bring a large pot of water to a boil. Cook the dried noodles according to the package directions until just tender, usually 4–6 minutes; cook fresh noodles only as directed, often 1–2 minutes. Drain, rinse briefly under cool water to stop cooking, and divide among four bowls. Keep the toppings and broth separate until serving so the noodles do not turn soft.
Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 4–5 minutes, stirring occasionally, until softened. Stir in the curry paste and ground coriander and cook for 1 minute, until fragrant. If the paste begins sticking, add a spoonful of broth rather than letting it scorch.
Pour in the chicken broth and coconut milk, then stir in the soy sauce and sugar if using. Bring the broth just to a gentle simmer; avoid a vigorous boil, which can make coconut milk separate. Add the chicken and simmer gently for 8–10 minutes, stirring occasionally.
Add the tofu puffs and cabbage and simmer for 2 minutes. Add the shrimp and cook for another 3–5 minutes, until the shrimp are opaque and firm. Check the thickest chicken piece with a food thermometer: poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). Shrimp should be fully opaque; avoid overcooking them.
Taste the broth. Add a little more soy sauce for salt, a squeeze of lime for brightness, or a splash of water if it is too rich. Put bean sprouts over the noodles, ladle the hot broth, chicken, shrimp, tofu, and cabbage into the bowls, and finish with scallions, chile, cilantro, and lime wedges.

Tips

Choose a suitable curry paste: Malaysian curry paste is sold in many Asian grocery stores. Curry laksa paste is a practical substitute and gives a similar aromatic, spicy broth; Thai red curry paste also works, but it changes the flavor and is usually less complex in this dish. Check labels for shrimp paste or fish ingredients if cooking for someone with an allergy.
Control the heat: Curry pastes differ in saltiness and spice. Start with 2 tablespoons if yours is unfamiliar, then add more after tasting. Add extra broth if the finished soup is too concentrated.
Use the tofu that is available: Fried tofu puffs soak up broth and are traditional in many versions. Cubed firm tofu is an easy substitute, but it will be less airy and absorb less liquid.
Keep noodle texture: Cook noodles separately and assemble just before eating. Don’t leave cooked noodles sitting in the curry pot; they continue absorbing broth and can become mushy.

Serving Suggestions

Serve immediately in deep bowls, with lime wedges and sliced chile at the table so everyone can adjust their own bowl. Add a small dish of extra bean sprouts or fresh herbs for crunch. For a more filling spread, pair the noodles with cucumber salad or simply steamed greens; both provide a fresh contrast to the rich coconut broth.

Variations

For a seafood-forward bowl, replace the chicken with an additional 8 oz (225 g) shrimp or a mix of shrimp and firm white fish. Add fish in the last few minutes and cook it to 145°F (63°C), measured at its thickest part with a food thermometer. For a vegetarian version, use vegetable broth, omit the chicken and shrimp, and add 12 oz (340 g) firm tofu or sliced mushrooms; check that the curry paste contains no shrimp paste or fish sauce. Add cooked egg halves as a topping if desired; hard-cook eggs until both yolk and white are firm. To make the soup milder, use less curry paste and offer chile separately.

Storage and Reheating

For the best texture, store the broth and toppings separately from the noodles. Refrigerate leftovers within 2 hours in shallow, covered containers. The broth with cooked chicken and shrimp keeps for 3–4 days in the refrigerator at 40°F (4°C) or colder; cooked noodles are best used within 3 days. Reheat only the amount you plan to eat, bringing the broth and toppings to 165°F (74°C), checked with a food thermometer. Add a splash of broth or water if the soup has thickened. Avoid repeatedly cooling and reheating the same portion. Freeze broth and cooked protein for up to 2 months for best quality, but freeze noodles separately or cook a fresh batch; thaw in the refrigerator before reheating.

Frequently Asked Questions

Is mee curry the same as curry laksa?
They are closely related noodle soups, and the names and recipes vary across Malaysia and Singapore. Mee curry commonly emphasizes wheat noodles and curry broth, while curry laksa can refer to versions with different noodles, toppings, and spice blends. There is no single set of toppings used everywhere.

Can I make the broth ahead?
Yes. Prepare the broth and cook the chicken up to 2 days ahead, then refrigerate promptly. Reheat it to 165°F (74°C), add the shrimp and cook until opaque, and cook or reheat the noodles separately before assembling the bowls.

Can I use ramen or rice noodles?
Yes. Use plain wheat ramen noodles or rice vermicelli, following their package cooking directions. Rice noodles are gluten-free when their ingredients and any curry paste are also free of gluten, but the broth’s flavor and texture will differ slightly.

Why did my coconut broth separate?
A hard boil can cause coconut milk to look grainy or separated. Keep the soup at a gentle simmer after adding it, and stir occasionally. Separation does not necessarily mean the broth is unsafe; whisking gently can bring it together again.

How can I make the soup less spicy?
Use less curry paste at first, then balance the broth with more coconut milk or broth. Leave fresh chile off the pot and serve it at the table. Adding more liquid softens the flavor as well as the heat, so adjust salt and lime after diluting.

What can I use instead of tofu puffs?
Firm tofu cubes are the easiest substitute. They hold their shape but do not soak up broth like fried puffs. Pan-fried tofu also adds a browned surface and a little extra texture.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).