Curry Mee is a delicious spicy curried noodle soup with a variety of toppings. This is Sangeetha's version. It comes in various versions from mild to spicy with different toppings, depending on the region. The common theme is the coconut milk base curried soup with noodles.

Serves 10 serving

INGREDIENTS
1/3 cup vegetable oil (80ml)
1/2 chicken bone-in (skin removed)
4 – 5 stem daun kesum
350 g bean sprouts (trimmed)
250 g or 1/2 pack beehoon (dried rice vermicelli), soak in warm water for 30 minutes to soften
250 g fresh yellow noodles
250 g fish ball & fish cake (peeled and thinly slice)
700 ml coconut milk (milk of 2 coconuts)
150 g deep fried tofu (sliced)
Salt to taste

Spice to blend Paste:
10 shallots (peeled and halved)
5 cloves garlic (peeled, and halved)
10 dried chilies (seeded and soaked in hot water to soften)
10 bird eye chili
1 stalk lemongrass (slice bottom third into rings)
1 inch galangal (peeled and thickly sliced)
50 g dry shrimp
2 tsp shrimp paste

Curry powder paste:
50 g (1/2 cup) chicken curry powder (mix with little water to form a thick paste)

Garnish
½ cucumber (julienned)
3 to 4 boiled eggs (halved)
6 lime / calamansi (cut into wedges / halved)
6 to 8 tsp fried chili paste

NOTE: If you've made any of my recipes, post a picture in a comment, and rate it. I would really appreciate it. Huge thanks!

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