Curry Mee
A quick and comforting coconut curry noodle soup with chicken, topped with crispy fried noodles, fresh cilantro, and a squeeze of lime. Ready in about 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 480
- Protein
- 30g
Ingredients
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Open the appInstructions
Step 1
Cook the 8 oz rice noodles according to package directions until tender, about 5 minutes. Drain and set aside.
Step 2
In a large pot, heat 1 tbsp oil over medium-high. Add 1 lb chicken breast (cut into bite-size pieces) and cook until browned and cooked through, about 6 minutes.
Step 3
Stir in 2 tbsp curry powder and cook for 1 minute until fragrant. Add 1 can coconut milk and 2 cups water. Bring to a simmer and cook for 5 minutes, until slightly thickened.
Step 4
Divide noodles among bowls. Ladle the curry broth and chicken over. Top with 0.5 cup chopped cilantro and a squeeze of lime from 1 lime. Serve with crispy fried noodles if desired.
Tools you’ll need
- large pot
- colander
- knife
- cutting board
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