How to Make Malaysian Curry Soup Noodles Asian Cooking Recipe Cuisine

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.