Penang Coconut Curry Noodle Soup

Penang's famous coconut curry noodle soup layers a fragrant spice paste with rich coconut milk, tender poached chicken, plump prawns, and a riot of fresh garnishes. Each bowl balances creamy heat, briny fish-cake chew, and bright herbs like mint and torch ginger for a deeply satisfying Malaysian street-food classic.

Nutrition Facts

Per serving (estimated)

• 780 kcalCalories
• 38 gFat
• 22 gSaturated Fat
• 62 gCarbs
• 5 gFiber
• 9 gSugar
• 42 gProtein
• 1180 mgSodium
• 980 mgPotassium
• 180 mgCalcium
• 6 mgIron
• 22 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the spice paste

• 6 dried red chilies, soaked 15 minutes in warm water and drained
• 2 stalks lemongrass, trimmed and roughly chopped
• 1 inch fresh turmeric, peeled and sliced
• 4 candlenuts (or raw cashews)
• 6 shallots, peeled and roughly chopped
• 1 tbsp toasted shrimp paste (belacan)
• 3 tbsp vegetable oil

For the coconut broth

• 4 cups (800 ml) thick coconut milk
• 3 cups (700 ml) chicken stock
• 1 kg (about 2 lb) skinless chicken thighs
• 400 g (14 oz) raw shell-on prawns, deveined
• 200 g (7 oz) fish cake, sliced
• 6 tofu puffs, halved
• 2 tbsp fish sauce, plus more to taste
• 1 tbsp sugar plus 1 tsp fine sea salt

For the noodles and toppings

• 600 g (1.3 lb) fresh thick rice noodles (Hokkien-style), blanched
• 200 g bean sprouts, rinsed
• 1 cucumber, julienned
• 200 g fresh pineapple, diced small
• 1 small red onion, very thinly sliced
• 1 torch ginger flower, thinly sliced, plus 1/2 cup fresh mint leaves
• 1 lime, cut into wedges
• Sambal oelek, for serving

Directions

1. Blend the drained chilies, lemongrass, turmeric, candlenuts, shallots, garlic, and toasted shrimp paste into a smooth paste, adding a splash of water if needed.
2. Heat the oil in a heavy pot over medium heat. Add the spice paste and fry 8-10 minutes, stirring often, until fragrant, darkened, and the oil begins to separate from the paste.
3. Pour in the coconut milk and chicken stock, stirring well to combine. Add the chicken thighs and bring to a gentle simmer; cook 12-15 minutes until the chicken is just cooked through.
4. Lift out the chicken, shred it with two forks, and return to the pot. Add the prawns, fish cake, and tofu puffs; simmer 3-4 minutes more until the prawns turn pink and opaque.
5. Season the broth with fish sauce, sugar, and salt, tasting and adjusting; the broth should be richly flavored, slightly salty, and creamy with a mild lingering heat.
6. Divide the blanched rice noodles and bean sprouts among four deep bowls. Ladle the hot coconut broth, chicken, prawns, fish cake, and tofu puffs over each.
7. Top each bowl with cucumber, pineapple, red onion, torch ginger slices, and mint. Serve immediately with lime wedges and sambal oelek on the side.

Cook’s Notes

• Always toast the belacan in a dry pan over low heat for 1-2 minutes until aromatic before grinding – it deepens the umami dramatically.
• For a richer, restaurant-style broth, simmer the coconut milk alone for 10 minutes until slightly reduced before adding the stock.
• Control the heat by removing seeds from the dried chilies or swapping some for milder Fresno peppers if your family prefers gentle spice.
• If you cannot find torch ginger flower, substitute a few thin slices of fresh red chili and a small pinch of grated ginger for a similar aromatic flourish.
• Use fresh thick yellow Hokkien noodles if possible; dried rice vermicelli works in a pinch but gives a lighter, less traditional texture.

More Malaysia Recipes You’ll Love

Craving more flavors from Malaysia? Try these traditional recipes:

• Malaysian Coconut Rice with Sambal and Crispy Anchovies
• Char Kway Teow Stir-Fried Flat Noodles
• Malaysian Curry Laksa Noodle Soup with Coconut and Prawns

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