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Mee Curry – Curry Noodle Soup with Shrimp & Tofu
More recipes: Indonesian recipes · Noodle recipes · All Asian recipes
Mee Curry – Curry Noodle Soup with Shrimp & Tofu
Laura Chen
4
15 minutes
30 minutes
450
Asian
Main course
Mee Curry is a flavorful, spicy curry noodle soup made with shrimp, tofu and an aromatic curry broth. It suits anyone who likes Asian cooking and gives you a tasty way to enjoy seafood and tofu.
Ingredients
- 200 g shrimp, peeled and deveined
- 200 g firm tofu, diced
- 200 g rice noodles
- 1 liter vegetable broth
- 2 tbsp red curry paste
- 1 can coconut milk (400 ml)
- 1 red bell pepper, cut into strips
- 100 g spinach
- 2 scallions, sliced into rings
- 2 garlic cloves, finely chopped
- 1 piece ginger (about 2 cm), finely chopped
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 2 tbsp oil
- Fresh cilantro, to garnish
- Salt to taste
Instructions
- Soak the rice noodles in hot water according to the package directions.
- Heat the oil in a large pot and briefly cook the garlic, ginger and scallions.
- Add the red curry paste and cook for 2 minutes, stirring.
- Deglaze with the vegetable broth, add the coconut milk and bring to a boil.
- Add the shrimp and tofu cubes to the soup and simmer over medium heat for 5 minutes.
- Add the bell pepper and spinach and cook for another 5 minutes.
- Drain the rice noodles, add them to the soup and stir well.
- Season with soy sauce, lime juice and salt.
- Ladle the soup into bowls and garnish with fresh cilantro.
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More recipes: Indonesian recipes · Noodle recipes · All Asian recipes