Ingredients with Measurements:
- 200g dried rice vermicelli noodles
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 tablespoon tamarind paste
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 1 cup chicken broth
- 1 cup coconut milk
- 1 cup bean sprouts
- 1/2 cup dried shrimp, soaked and drained
- 2 hard-boiled eggs, sliced
- 2 limes, cut into wedges
- 1/4 cup chopped cilantro
Special equipment needed:
- Large pot
- Colander
- Wok or large skillet
- Mixing bowl
Step-by-step instructions:
1. Soak the rice vermicelli noodles in cold water for 30 minutes. Drain and set aside.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the onion and garlic and cook until fragrant, about 2 minutes.
3. Add the curry powder and cook for another minute.
4. Stir in the tamarind paste, sugar, fish sauce, chicken broth, and coconut milk. Bring to a boil and then reduce the heat to low and simmer for 10 minutes.
5. Add the bean sprouts and dried shrimp and cook for another 2 minutes.
6. In a separate pot, bring water to a boil and cook the rice vermicelli noodles for 2-3 minutes until tender. Drain and rinse with cold water.
7. Divide the noodles among four bowls and ladle the soup over the noodles.
8. Garnish with sliced hard-boiled eggs, lime wedges, and chopped cilantro.
Time:
Preparation time: 40 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for the wok or skillet
Serving size:
4 servings
Nutritional information:
Calories: 360
Fat: 18g
Carbohydrates: 38g
Protein: 12g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu
- Tamarind paste can be substituted with lime juice
- Bean sprouts can be substituted with sliced carrots or bell peppers
Variations:
- Add sliced chicken or tofu for added protein
- Use different types of noodles such as egg noodles or udon noodles
- Add sliced chili peppers for added spice
Tips and tricks:
- Soaking the rice vermicelli noodles in cold water helps to prevent them from sticking together
- Adjust the amount of curry powder and tamarind paste to your desired level of spiciness and sourness
- Use fresh lime juice instead of lime wedges for added flavor
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls and garnish with lime wedges and cilantro.
Garnishes:
- Lime wedges
- Chopped cilantro
- Sliced hard-boiled eggs
Pairings:
- Serve with a side of steamed rice
- Pair with a light and refreshing salad
Suggested side dishes:
- Steamed rice
- Green papaya salad
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or coconut milk to thin it out
- If the soup is too thin, simmer for a few more minutes to reduce the liquid
Food safety advice:
- Make sure to soak and drain the dried shrimp before using to remove any excess salt or debris
Food history:
Mi Kuah Mee Siam is a popular noodle soup dish in Southeast Asia, particularly in Malaysia and Singapore. It is a fusion of Chinese and Malay cuisine, with influences from Indian and Thai cuisine as well.
Flavor profiles:
Mi Kuah Mee Siam is a savory and slightly spicy noodle soup with a tangy and sour flavor from the tamarind paste. The coconut milk adds a creamy and rich texture to the soup.
Serving suggestions:
Serve hot and enjoy as a main dish for lunch or dinner.
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Region: Thai