Nut-Free Mee Kari (Curry Noodles)

Indulge in the comforting flavors of Nut-Free Mee Kari (Curry Noodles), a rich and aromatic noodle soup that’s perfect for satisfying your cravings without the worry of nuts. This vibrant Malaysian-inspired dish combines tender rice noodles with a luscious coconut milk curry, infused with fragrant ingredients like lemongrass, kaffir lime leaves, and turmeric. Loaded with juicy chicken, succulent shrimp, and topped with fresh garnishes like bean sprouts, red chilies, and cilantro, this hearty meal is both wholesome and packed with bold flavors. Ready in under an hour, this allergy-friendly twist on traditional mee kari is perfect for weeknight dinners or when you’re in the mood for something exotic yet comforting.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 400 grams rice noodles
• 400 ml coconut milk
• 300 grams chicken breast, sliced
• 200 grams shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 3 large garlic cloves, minced
• 1 tablespoon ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon turmeric powder
• 500 ml chicken broth
• 1 stick lemongrass stalk, smashed
• 2 pieces kaffir lime leaves
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 whole lime, juiced
• 100 grams bean sprouts
• 2 pieces spring onions, sliced
• 2 pieces red chilies, sliced
• 2 tablespoons fresh cilantro, chopped

Directions

Step 1

Start by soaking the rice noodles in hot water for about 10 minutes or until they are soft, then drain and set aside.

Step 2

Heating the vegetable oil in a large pot over medium heat, add the chopped onion, minced garlic, and minced ginger. Sauté until the onion is translucent.

Step 3

Stir in the curry powder and turmeric powder, cooking for an additional 1-2 minutes until the spices become fragrant.

Step 4

Add the sliced chicken breast to the pot, cooking until it is lightly browned.

Step 5

Stir in the coconut milk and chicken broth, followed by the smashed lemongrass stalk and kaffir lime leaves. Bring to a gentle simmer.

Step 6

Add the peeled and deveined shrimp, fish sauce, and sugar to the pot. Continue to simmer gently until the shrimp turns pink and is cooked through, about 5 minutes.

Step 7

Remove the lemongrass stalk and kaffir lime leaves, and stir in the lime juice.

Step 8

In a separate pot, bring water to a boil and briefly blanch the bean sprouts for 1 minute, then drain.

Step 9

Divide the softened rice noodles and blanched bean sprouts among four serving bowls.

Step 10

Ladle the curry soup with chicken and shrimp over the noodles in each bowl.

Step 11

Garnish with sliced spring onions, red chilies, and chopped cilantro. Serve hot and enjoy the nut-free mee kari!

Nutrition Facts

Serving size	2237.9 grams (2237.9g)

Amount per serving	% Daily Value*
Calories	1692

Total Fat 41.90g	54%
Saturated Fat 8.30g	42%
Polyunsaturated Fat 17.00g
Cholesterol 646mg	215%
Sodium 8206mg	357%
Total Carbohydrate 170.90g	62%
Dietary Fiber 10.70g	38%
Total Sugars 44.90g
Protein 163.00g	326%

Vitamin D 15IU	75%
Calcium 322mg	25%
Iron 18mg	100%
Potassium 2816mg	60%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.0%

Protein: 38.1%

Carbs: 39.9%