Malaysian
Curry Mee (Quick Curry Noodle Soup)
Noodles in a creamy coconut curry broth with chicken, tofu puffs and sprouts — a comforting Malaysian bowl in 25 minutes.
About this recipe
Curry Mee (Quick Curry Noodle Soup) is a malaysian lunch for 2 that is a gentle, mostly hands-off simmer. It’s built around chicken and tofu, and it takes about 25 min total but only ~18 min of hands-on work — the rest is waiting. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 2 tbsp curry powder
- 150g, sliced chicken breast
- 2 cloves garlic
- 600ml water
- 2 portions yellow noodles buy
- 150ml coconut milk buy
- 6 tofu puffs buy
- 1 cup bean sprouts buy
- 1/2 lime buy
Equipment
Method
- 1
Fry garlic and curry powder in oil to a paste; add the chicken and brown.
~5 min
- 2
Pour in water and coconut milk; simmerSimmer.Cook in liquid with gentle bubbling, just below a boil.Glossary → with the tofu puffs until the chicken is cooked, 10 min.
~11 min
- 3
Add the noodles and sprouts to warm through; serve with lime.
~4 min
Smart swaps
Out of something? Try one of these.
- Noodles
- whatever you have — rice, instant noodles, or even pasta in a pinch.
- Coconut milk
- evaporated milk or any unsweetened plant milk + a little oil for richness.
- Chicken breast
- chicken thigh (more forgiving), prawns, or firm tofu.
- Tofu
- tempeh, or chicken/prawns if you eat meat.
- Garlic
- garlic powder (¼ tsp per clove) at a push.
- Lime
- lemon, or a splash of rice vinegar for the acidity.
Cook's notes
- Smash each clove with the flat of your knife first — the skin slips off and it minces in seconds. How to mince garlic →
- Press the tofu to squeeze out water first — dry tofu browns and crisps instead of steaming. How to press & prep tofu →
- Roll the lime firmly on the bench before juicing — you’ll get noticeably more juice out of it. How to juice a lime →
- Slice chicken thinly across the grain — it cooks faster and stays tender. How to slice chicken thinly →
Storage & leftovers
This keeps well — store in an airtight container in the fridge for up to 3 days, and the flavour often deepens overnight. Reheat gently on the stove, adding a splash of water if it’s thickened.
Frequently asked
How long does Curry Mee (Quick Curry Noodle Soup) take to make? +
About 25 min from start to finish, but only roughly 18 min of that is hands-on — the rest is cooking or resting time.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: induction hob, pot. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Noodles → whatever you have — rice, instant noodles, or even pasta in a pinch; Coconut milk → evaporated milk or any unsweetened plant milk + a little oil for richness; Chicken breast → chicken thigh (more forgiving), prawns, or firm tofu. See the full list of smart swaps above.
Can I make Curry Mee (Quick Curry Noodle Soup) ahead of time? +
This keeps well — store in an airtight container in the fridge for up to 3 days, and the flavour often deepens overnight. Reheat gently on the stove, adding a splash of water if it’s thickened.
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