Curry Mee Malaysian Noodle Soup

Curry Mee Malaysian Noodle Soup


Malaysian Curry Mee is the latest noodle soup recipe we’ve got for you. In addition, I’m ecstatic about the prospect.

In case it hasn’t been clear by now, we’ve recently been in a noodly mood! My mother’s delicious beef noodle soup and her wild mushroom noodle dish were just published on our site.

However, this specific recipe for Curry Mee (curry noodle soup) brings back happy memories of eating Malaysian food at Penang, a restaurant in East Hanover, New Jersey. Kam Man Food, one of our favorite Chinese grocery stores in New Jersey, is in the same strip mall as this restaurant.

My family has been shopping at this strip mall. Even though I’ve been through so much in my 26 years, from elementary school to high school and college, from Beijing to the United States and back again, I still somehow always find myself returning there.

With my mom or as a college student, Kam Man Food has always been a place I’d go to stock up on my favorite brands of instant noodles. The Godfather Pizzeria (the ziti slice there was our holy grail as kids), the Studio D’Karant Salon (where my mom would get her nails done after finishing weekend errands), and the Home Depot (where my dad would unavoidably stop for something) were all in view as we strolled through this neighborhood.

Where else in the world could I say I have memories from nearly every stage of my life than in this unassuming strip mall off Route 10? Weird.

The Penang Restaurant’s opening at that strip mall also brings back memories. It swept through the town. This thick, savory curry noodle soup with chicken, shrimp, and other shellfish was one of our favorites when we visited as a family when I was a kid.

It provided a window into another culture’s approach to eating and cooking. I started craving bowls of “curry mee,” the yellow curry noodle soup that inspired this piece, after hearing the term “Malaysian Chinese.”

Make this recipe your own by adapting it to suit your own tastes.

The 15-Minute Coconut Curry Noodle Soup was a big hit with many readers, so you’ll adore this Curry Mee. Fresh egg noodles are the greatest option. See the picture below for the wide wonton noodles that I prefer.

In this recipe, I decided to leave off the seafood to make it a little easier to put together, but if you want, you can always include shrimp, squid, or fried tofu. It’s up to you!

A family that looks suspiciously like “those Internet guys with the food blog” could be browsing Kam Man’s hot bar or going into Penang for a bowl of curry noodle soup if you ever find yourself in that East Hanover strip mall.


  • ½ pound of thinly sliced boneless skinless chicken thighs
  • 400 ml of coconut milk
  • 225g of egg noodles
  • 3 cloves of minced garlic
  • 1 minced onion
  • 4 cups of chicken stock
  • 2 handfuls of washed and trimmed raw bean sprouts
  • 3 tablespoons of curry powder
  • 3 tablespoons of fish sauce
  • 2 tablespoons of oil
  • 1 tablespoon of minced lemongrass
  • 1 tablespoon of red curry paste
  • 1 tablespoon of minced ginger
  • 1 teaspoon of sugar
  • Cilantro leaves for garnish
  • salt
  • 1 lime (cut wedges)


  1. The onion, garlic, ginger, and lemongrass are added to the oil that has been heated to a medium-high temperature. Cook for approximately 6 minutes, or until fragrant and tender. Add the red curry paste and stir.
  2. Add the chicken and raise the heat to a high setting. Stir-fry the chicken until it becomes opaque. Add the coconut milk, fish sauce, sugar, curry powder, turmeric, and chicken stock. Boil for a few minutes before simmering for ten.
  3. Noodles should be prepared as directed on the package in the interim. Divide among two soup bowls and reserve.
  4. After giving the soup a taste, add salt as desired. The soup should be divided between your two bowls of noodles. Add cilantro, lime juice, and raw bean sprouts as garnishes.

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