Ingredients
- For the soup/gravy
- 3-4 dried red chilies
- 1/2 tbsp taucheo/salted bean paste
- 5 garlic
- 5 shallots
- 1/2 inch roasted belacan/shrimp paste
- 1 tbsp fish curry powder
- Blend/process to a thick paste with some water.
- Other ingredients
- 10 medium size prawns
- Rice noodles - as needed (blanch to soften)
- Tofu pok/puffs
- 1 handful of kucai/chives
- Eggs - boiled
- Lime leaves - tear into pieces.
- Lime wedges
- 1 cup thick coconut milk
- 3 tbsp oil
- Salt for taste
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Mee Siam (Spicy Rice Vermicelli)
Time: 50 minutes prep, 30 minutes cook
Servings: 3 person
Directions
- Simmer prawns with one cup of water till cooked.
- Remove from heat.
- Peel prawns; keep aside.
- Also keep aside the stock.
- Heat oil and fry chili paste till aromatic and oil splits.
- Pour in prawn stock and another 2 cups of water.
- Season with salt (use sparingly as taucheo is also salty) and let it
- simmer.
- Once heated through, add lime leaves, tofu pok and pour coconut milk in.
- Continue to simmer over low heat for another 3-4 mins.
- Assemble noodles in a bowl with chives and boiled eggs.
- Pour soup over and serve with lime.
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Summary
This Asian soup noodles is sure to be a hit with its blend of spicy, salty and tangy flavors.
