Mee Siam, aka Siamese noodles is a spicy dish which obviously I think originated from Thailand. Mee Siam also comes in two styles - the dry or soupy version. For the dry type (mee siam), it is about stir frying rice noodles with chillies and sure, you can opt between shrimps, chicken, tofu and green veggies. For this soupy version, a spicy broth is ladled over the noodles and garnished/topped with a couple of ingredients including boiled egg and veggies. Essentially, to elevate the flavours of the broth, some ingredients are a must whereas others basically more or less I'm sure you can figure out after looking through this recipe.
For the soup/gravy
3-4 dried red chillies
1/2 tbsp taucheo/salted bean paste
1/2 inch roasted belacan/shrimp paste
1 tbsp fish curry powder
** Blend/process to a thick paste with some water.
10 medium size prawns
Rice noodles - as needed (blanch to soften)
1 handful of kucai/chives
Eggs - boiled
Lime leaves - tear into pieces.
1 cup thick coconut milk
3 tbsp oil
Salt for taste
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, prawns and boiled eggs.
Pour soup over and serve with lime.
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