Curry Chicken Noodles

1 hr 20 min


3-4 pax

Similar to Thailand’s infamous red curry noodle soup, this sweet, spicy and creamy noodles soup, called Curry Chicken Noodles, is Singaporean’s happy contrast of hot broth, springy yellow noodles and tender steamed chicken.

Save and share this recipe for when you’re craving some curry chicken noodles from Hong Lim Food Centre *wink*

Looking for a seafood alternative? – Try out this recipe for Singaporean Laksa:–tJQRVH20

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Adjust Servings
1.5kg Whole chicken
4stalk Scallions (white part only)
3slices Ginger
2Potatoes (cut into bite sized pieces)
3.4 litres Water OR just enough water to cover your chicken
300ml Coconut milk
½Lemon juice
1sprig Curry leaves
450g Yellow noodles
100g Bean sprouts
55g Tau pok (cut into halves)
100g Fish cakes (cut into strips)
Spice blend:
500g Red Onions
200g Garlic
5pcs Candlenuts
3stalks Lemongrass (stem only)
31/2   tbsp Curry powder
5tbsps Chilli paste (add more to your preference)
1inch knob Turmeric 
inch Galangal
10g Belachan
10g Torch ginger bud
Salt to taste



Wash & drain dry chicken. Transfer chicken into a deep pot of water, approx. 3.4 litres water OR enough water to submerge your whole chicken depending on different pot sizes.
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Poach the chicken for 50 minutes or slightly longer depending on the size of the chicken you have purchased. Season with salt to taste. Once chicken is done, soak it into another deep pot with room temperature water with some cubes of ice, set aside. Reserve chicken stock from poaching.
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In a blender, blend all spices listed into fine paste, set aside.
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In a pot with some cooking oil, pan fry blended spices until fragrant and color slightly deepens. Pour in chicken stock and add in potatoes. Simmer for 10 minutes. Add in coconut milk & tau pok. Mix well over low heat. Toss in curry leaves and squeeze in some lemon juice. Season salt to taste and set aside.
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In another pot, blanch yellow noodles, bean sprouts & fish cakes. Transfer into a bowl.
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Add in some chicken thigh pieces and pour some curry sauce over.
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