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Loading...A rich and fragrant Malaysian curry noodle soup featuring a deeply spiced coconut broth, springy rice vermicelli, tender chicken, plump prawns, and crisp fresh garnishes. This beloved street-food classic balances heat, creaminess, and bright herbal notes in every slurpable bowl. Best served piping hot with a wedge of lime and a spoonful of sambal.
Prep Time25 mins
Cook Time35 mins
Total Time60 mins
Servings4
Yield4 generous bowls
Nutrition Facts
Per serving (estimated)
- 680 kcalCalories
- 38 gFat
- 22 gSaturated Fat
- 52 gCarbs
- 4 gFiber
- 8 gSugar
- 36 gProtein
- 980 mgSodium
- 720 mgPotassium
- 120 mgCalcium
- 4.5 mgIron
- 18 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the spice paste (rempah)
- 8 dried red chilies, soaked in warm water for 20 minutes and drained
- 6 shallots, roughly chopped
- 4 garlic cloves
- 1 inch fresh ginger, peeled
- 1 inch fresh galangal, peeled
- 2 stalks lemongrass, white parts only, sliced
- 1 tsp ground turmeric
- 3 candlenuts (or macadamia nuts)
- 1 tsp toasted shrimp paste (belacan)
- 2 tbsp water
For the coconut broth and proteins
- 3 tbsp vegetable oil
- 4 cups (1 L) chicken stock
- 2 cups (480 ml) full-fat coconut milk
- 500 g (1 lb) boneless chicken thighs, sliced thin
- 300 g (10 oz) raw prawns, peeled and deveined
- 1 tbsp palm sugar (or brown sugar)
- 1 1/2 tsp sea salt, or to taste
For noodles and garnishes
- 400 g (14 oz) fresh rice vermicelli, blanched
- 8 tofu puffs, halved
- 100 g bean sprouts, blanched for 30 seconds
- 2 hard-boiled eggs, halved lengthwise
- 1/2 cucumber, thinly sliced
- 1/2 cup fresh Vietnamese mint or Thai basil leaves
- 2 red bird's-eye chilies, sliced
- 1 lime, cut into wedges
- 2 tbsp sambal oelek, to serve
Directions
- Make the spice paste: combine soaked chilies, shallots, garlic, ginger, galangal, lemongrass, turmeric, candlenuts, and toasted shrimp paste in a blender. Add 2 tablespoons water and blend to a thick, smooth paste, scraping down the sides as needed.
- Heat the vegetable oil in a large heavy pot over medium heat. Add the spice paste and fry for 6 to 8 minutes, stirring constantly, until the paste darkens, becomes fragrant, and the oil begins to separate around the edges.
- Pour in the chicken stock and coconut milk, stirring well to combine. Bring the broth to a gentle simmer and season with palm sugar and salt. Add the sliced chicken thighs and simmer for 8 to 10 minutes until just cooked through.
- Add the prawns to the broth and cook for 2 to 3 minutes until they turn pink and opaque. Taste and adjust salt or sugar as needed; the broth should be richly spiced, creamy, and slightly sweet.
- To assemble, divide the blanched rice vermicelli among 4 large bowls. Top each with tofu puffs, bean sprouts, and cucumber slices, then ladle the hot broth, chicken, and prawns over the noodles.
- Garnish each bowl with halved boiled egg, fresh mint or basil leaves, sliced bird's-eye chilies, and a wedge of lime. Serve immediately with sambal oelek on the side for extra heat.
Cook’s Notes
- Always toast the belacan in a dry skillet over low heat for about 1 minute before blending – it deepens the umami dramatically.
- Soak the dried chilies in just-boiled water with a pinch of salt to soften them quickly and bring out their color.
- Use full-fat coconut milk rather than light; the richness is essential to balance the spice paste and coat the noodles.
- Add the prawns at the very end and remove the pot from heat once they curl – overcooked prawns turn rubbery.
- For a vegetarian version, swap chicken and prawns for firm tofu and extra mushrooms, and use vegetable stock plus 1 extra tablespoon of mushroom soy.
