curry mee

In recipe on December 17, 2009 at 2:36 pm

my mom and i adapted this mark bittman recipe for coconut curry chicken noodle soup, or curry mee.  i love the flavors of coconut and curry with ginger and lime.

here’s a similar favorite, but vegetarian – with squash.

one of our main adaptations to the original recipe was that we used cod fish instead of chicken.

start by heating 2 tablespoons of vegetable oil in a soup pot, a melting 1 small onion, minced, 1 tablespoon minced fresh ginger and 2 minced cloves of garlic.

then add 1/4 teaspoon dark red chili paste (“sambal” – mark wanted you to use 1 whole teaspoon, but 1/4 made it plenty hot enough for us) and 3 tablespoons curry powder. stir to distribute evenly.

then add 14 ounces of coconut milk, 1/2 cup milk, 4 cups chicken stock, 1/4 ground tumeric, 2 tablespoons fish sauce and 1 tablespoon sugar.

bring the broth to a boil, then reduce to a simmer and add 1/2 pound cod. let the fish cook through; this hardly takes any time at all.

right before serving, stir in a tablespoon of fresh lime juice.

meanwhile, soak thin rice noodles in hot water for 10 minutes.

add noodles to serving bowls,

add fish,

add broth,

and garnish with toasted coconut, cilantro and a lime wedge.

thoughts: 1) delicious. 2) would be better with white rice instead of rice noodles. 3) could definitely use more fish, or other seafood like a few scallops, shrimp or even mussels. 4) mark said it would make four servings, but without more meat in it (whether of land or of sea), it will only serve two.


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