Curry Mee
Curry Mee is a fragrant Malaysian noodle soup with chicken thigh, coconut milk, fried tofu and a freshly ground spice paste of shallots, garlic, ginger and lemongrass. The Thermomix grinds the aromatic curry base and simmers the coconut broth hands-free, delivering a rich, spicy noodle soup perfect for an Asian-inspired dinner.
About this recipe
Curry Mee Thermomix TM7 brings the beloved Malaysian coconut curry noodle soup straight into your kitchen with an all-in-one kitchen machine doing the heavy lifting. This recipe starts from scratch: shallots, garlic cloves, fresh ginger and lemongrass are ground into a fragrant paste, then fried off with meat curry powder before coconut milk and water form a rich, creamy broth. Boneless chicken thigh simmers until tender, while fried tofu soaks up the spiced coconut gravy, and noodles turn it into a hearty main course. Searching for Curry Mee recipes or a quick weeknight dinner with authentic Asian depth of flavour? The TM7 handles the spice paste and the simmering broth in one bowl, so you get the silky texture and layered aroma of a hawker stall without standing over the stove. Ideal for cosy weekend dinners or impressing guests with Southeast Asian street-food classics at home.
Preparation tips
- Cut the chicken thigh into even, bite-sized pieces before adding them to the coconut broth so every piece cooks uniformly and stays juicy while absorbing the curry flavour.
- Bruise the lemongrass stalk lightly before grinding it with the shallots and ginger; this releases the citrusy oils that give Curry Mee its signature fragrance in the finished soup.
- Swap the fried tofu for extra-firm tofu cubes seared separately if you prefer a firmer bite, and prepare the spice paste a day ahead so the flavours deepen overnight in the fridge.
Recipe variations
- Vegetarian Curry Mee: replace the chicken thigh with king oyster mushrooms and extra fried tofu, and use vegetable stock instead of water for a fully plant-based coconut curry noodle soup with the same aromatic depth.
- Festive seafood variation: substitute prawns and fish cake slices for the chicken and add a soft-boiled egg half per bowl, turning this Curry Mee into a celebratory Malaysian-style feast for weekend gatherings.
Thermomix TM7 Benefits
- Grinding shallots, garlic and lemongrass into a silky spice paste, the Thermomix delivers intense fresh aroma in seconds. [Multi-Function]
- Weighing coconut milk and water directly into the bowl, the TM7 ensures the Curry Mee broth has balanced, consistent richness every time. [Time Savings]
- Chopping the fresh ginger uniformly fine, the Thermomix distributes its warmth evenly through the curry paste without stringy bits. [Multi-Function]
- Heating the coconut broth at a steady controlled temperature, the TM7 simmers the chicken thigh gently so it stays tender and never splits. [Precision Control]
- Steaming additional toppings hands-free in the Varoma while the soup simmers, the Thermomix lets you cook components simultaneously without extra pans. [Hands-Free]
Ingredients
- shallots
- garlic cloves
- fresh ginger
- fresh lemongrass
- meat curry powder
- cooking oil
- water
- coconut milk
- chicken thigh, boneless and skinless
- fried tofu