Indian · soup

Curry Mee Noodle Soup

Name: Curry Mee Noodle Soup
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 tablespoons vegetable oil; 1 small onion, minced; 1 tablespoon minced ginger; 1 tablespoon minced lemon grass; 3 medium cloves garlic, minced; 1- 2 teaspoons Vietnamese Chili Garlic Sauce; ¾ pound chicken breast, cut into bite-size pieces; 3 tablespoons curry powder; ½ teaspoon paprika; 1 can (14 ounces) unsweetened coconut milk; 4 cups chicken or vegetable stock; ¼ teaspoon ground turmeric; 2 tablespoons fish sauce; 1 tablespoon sugar; 9 ounces Asian noodles; Salt to taste; 3 tablespoons chopped cilantro; 2 scallions, cut into thin rings; 2 limes, quartered for serving

“The recipe Curry Mee Noodle Soup could satisfy your Indian craving in about 30 minutes. This main course has 461 calories, 20g of protein, and 23g of fat per serving. For $2.13 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 6. 1 person has tried and liked this recipe. This recipe from Foodista requires vegetable oil, fish sauce, sugar, and paprika. Autumn will be even more special with this recipe. It is a good option if you're following a dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 0%, which is very bad (but still fixable). Try Penang Hokkien Mee (prawn Noodle / Har Meen / Mee Yoke / ????), Sponsored : Mee Istimewa (Noodle Soup), and Mee Udang (malay Prawn Noodle) for similar recipes.”

total: 30 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Vegetable oil2 tbsp
Onionsmall, minced1 small
Ginger1 tbsp
Lemon grass1 tbsp
Garlicmedium, minced3 medium cloves
Vietnamese chili garlic sauce2 tsp
Chicken breastcut into bite-size pieces¾ lb
Curry powder3 tbsp
Paprika½ tsp
Coconut milk14 ounces14 oz
Vegetable stock4 cups
Ground turmeric¼ tsp
Fish sauce2 tbsp
Sugar1 tbsp
Asian noodles9 oz
Salt6 servings
Cilantro3 tbsp
Scallionscut into thin rings2
Limesquartered for serving2

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

7 steps · 30 min

1
In a medium pot, heat oil over medium heat.
2
Add onion, ginger and lemon grass. Cook about 10 minutes, until softened. If starting to brown, turn down the heat.
3
Add garlic and chili paste, stir until fragrant - about 1 minute.Turn the heat up to medium high and add the chicken.

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