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chicken curry noodle recipe

Chicken curry noodle soup

How to make chicken curry noddle soup a malaysian classic street food dish. I love making at this time of the year as it’s cold outside and this dish a warm you up dish. This recipe is about making the elements of the chicken curry noodle soup from scratch. From the egg noodle in which I use from egg pasta from scratch recipe and the curry paste. The curry paste recipe is down below in which is the same as ‘sambal’ in which it means a fresh curry paste in Malay language.
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course lunch, Main Course
Cuisine asian
Servings 4 people



  • 4 chicken thighs
  • 2 chicken breast either or
  • 200 grms prawn raw or cooked
  • 200 grms fried tofu puffs
  • 2 medium eggs
  • 200 grms beansprout
  • 200 grms noodles dried more if fresh like 300-400 grms


  • 1 tbsp fried onions
  • 4 stalks spring onions
  • 4 wedges of 1 lime


  • 3 medium onions common brown
  • 3 cloves garlic
  • 3 red chillies fresh
  • 1 tsp dried chilli powder
  • 2-3 cm galangal or ginger
  • 3 stalks lemongrass
  • 1 tsp tumeric powder small fresh tumeric
  • 50 grms dried shrimp
  • 1 tsp shrimp paste (belacan) powder or block
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1-2 tbsp cooking oil
  • 1 5 cm cinnamon stick
  • 2 star anise

Soup base

  • 1.5 liters chicken stock
  • 200 mls coconut milk


making the sambal and chicken curry soup

  • Method
    Make the sambal curry paste
    Peel and wash all the sambal ingredients. Combine all the ingredients together in blender. Blend till it’s all well mix and grounded. Alternatively use pestle and mortar instead of a blender.
    Heat a pan with the cooking oil. Fry the blended paste on a low medium heat with shrimp paste and the spices till fragrant. It takes at least 15 minutes.
    Then add the chicken thigh fry for 2 minutes. Then add the chicken stock (if there is meat add them in as well), tofu puffs, and coconut milk. Add the eggs to be cook in the soup broth till semi hard boil (takes about 3-4 minutes). Bring to boil. Take the eggs out. Make sure the chicken is cook thru takes about 15- 20 minutes. When the chicken is cook add the prawns. Prawns don’t take long to cook about 2-3 minutes. Otherwise they will taste rough and tough. When the eggs are vooked take them out of the soup broth run them under a cold water tap. Peel and cut into half.
    In the meantime blanch the beansprouts and egg noddles in hot boiling water till it’s about just to be cook. As the hot curry broth will cook it further. Arrange them in a soup bowl or plate.
    Add the hot soup broth and add garnishes on top. Enjoy!!
    chicken curry broth


chicken stock link
Keyword chicken curry noddle soup