Curry Mee With Shredded Chicken Soup Recipe

Poach and shred chicken

Place the chicken breast or thighs in a medium saucepan and cover with water (about 3 cups) plus 1/2 tsp salt and 1/4 tsp white pepper. Bring to a gentle simmer over medium heat, reduce heat to low and poach for 10–12 minutes until cooked through (internal temperature 165°F / 74°C). Remove chicken to a cutting board, let rest 5 minutes, then shred finely with two forks. Reserve 1 cup of the poaching liquid for the soup if desired; discard the rest or save for stock.

Prepare shrimp and tofu

If using shrimp, season lightly with salt and briefly poach in the simmering broth later for 1–2 minutes until pink. Pan-fry tofu cubes in 1 tbsp oil until golden and set aside to add to bowls.

Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add the sliced galangal (or ginger), bruised lemongrass stalk, and dried shrimp (if using). Sauté for 1–2 minutes until aromatic.

Add the curry paste and turmeric powder. Fry the paste for 2–3 minutes, stirring constantly to release the oils and deepen flavor. If the paste is very thick, add 1–2 tablespoons water to loosen and prevent burning.

Pour in 6 cups chicken broth and 1 cup water, stir to combine with the curry paste. Bring to a gentle simmer.

Add coconut milk and stir gently. Keep the broth at a low simmer (do not boil vigorously) so the coconut milk does not separate.

Season the soup with fish sauce, soy sauce, and palm sugar. Taste and adjust: add more fish sauce for saltiness, a little sugar if too sharp, or a splash more lime juice for brightness. If you reserved 1 cup of chicken poaching liquid, you may add it now for extra chicken flavor.

Simmer the broth gently for 8–10 minutes to let flavors meld, skimming any foam or excess oil from the surface.

If using shrimp, add them to the simmering broth for 1–2 minutes until just cooked through, then remove with a slotted spoon and reserve.

Bring a separate pot of water to a boil. Blanch the yellow noodles for 30–60 seconds (or according to package) until just tender. If using pre-cooked noodles, heat briefly in boiling water. Drain and divide between serving bowls.

Quickly blanch the rice vermicelli for 20–30 seconds if using dried, drain and toss with a little oil to prevent sticking, then add to bowls alongside the yellow noodles as desired.

Blanch the bean sprouts and Chinese spinach (or bok choy) in boiling water for 20–40 seconds until bright and tender-crisp. Drain and arrange on top of the noodles in each bowl.

Place a generous portion of shredded chicken on top of the noodles in each bowl. Add reserved cooked shrimp and fried tofu cubes if using.

Ladle hot curry-coconut broth over the noodles and toppings, filling each bowl so the noodles are submerged and warmed through.

Top each bowl with halved hard-boiled eggs, a sprinkle of fried shallots, chopped cilantro, Thai basil leaves, sliced red chili or a dollop of sambal (to taste), and crushed peanuts if desired.

Serve immediately with lime wedges on the side for squeezing over the soup. Offer extra sambal or chili oil at the table.