How to make chicken curry noddle soup a malaysian classic street food dish. I love making at this time of the year as it’s cold outside and this dish a warm you up dish. This recipe is about making the elements of the chocken curry noodle soup from scratch. From the egg noodle in which I use from egg pasta from scratch recipe and the curry paste. The curry paste recipe is down below in which is the same as ‘sambal’ in which it means a fresh curry paste in Malay language.

Recipe for 4 people chicken curry noodle soup

Ingredients

Sambal (curry paste)

3 medium size brown onions or 6 Asian shallots (do use them as they are much more flavourful.

Three garlic cloves

3 fresh red chillies

3 dried red chillies (soak in boiling hot water)

1 teaspoon chilli powder (optional depending how much one likes)

2-3 cm galangal

3 stalks lemongrass (the fat bottom part only, reserve the rest of the stalk to make the soup)

1 small piece of fresh turmeric or 1 teaspoon of turmeric powder

50 grms of dried prawns

1 teaspoonful of shrimp paste (belacan if using toast them beforehand to release flavour.

1 teaspoon coriander powder

One teaspoon cumin powder

1 tablespoon cooking oil

2 star anise

1 cinnamon stick

Soup base

1.5 liters of chicken broth  from this recipe Chicken noodle soup

200 mls coconut milk (i prefer to use low fat coconut milk)

1 teaspoon of sugar

Accompaniments

4 chicken thighs or 2 chicken breasts slice them up or cut them into pieces. Reserve the bones for broth.

200 grms raw prawns meat peeled

200 grms fried tofu puffs (ready made available from asian grocers)

2  medium size eggs

200 grms beansprout

200 grms dried noddles of fresh egg noddles

Garnish

A sprinkle of fried onions (home made by frying sliced onions with oil or ready made)

A sprinkle of spring onions finely sliced

4 lime wedges

Method

Make the sambal curry paste 

Peel and wash all the sambal ingredients. Combine all the ingredients together in blender. Blend till it’s all well mix and grounded. Alternatively use pestle and mortar instead of a blender.

Heat a pan with the cooking oil. Fry the blended paste on a low medium heat with shrimp paste and the spices till fragrant. It takes at least 15 minutes.

Then add the chicken thigh fry for 2 minutes. Then add the chicken stock (if there is meat add them in as well), tofu puffs,  and coconut milk. Add the eggs to be cook in the soup broth till semi hard boil (takes about 3-4 minutes). Bring to boil. Take the eggs out. Make sure the chicken is cook thru takes about 15- 20 minutes. When the chicken is cook add the prawns. Prawns don’t take long to cook about 2-3 minutes. Otherwise they will taste rough and tough. When the eggs are vooked take them out of the soup broth run them under a cold water tap. Peel and cut into half.

In the meantime blanch the beansprouts and egg noddles in hot boiling water till it’s about just to be cook. As the hot curry broth will cook it further. Arrange them in a soup bowl or plate.

Add the hot soup broth and add garnishes on top. Enjoy!!