Penang white curry mee soup with crumbled prawns and bok choy

Have not had Penang white curry mee for ages. My mom bought some instant packets today. Google: “Curry Mee—otherwise known as curry laksa, or laksa—is a noodle dish with a coconut milk curry gravy. … (This is not to be confused with Penang laksa or Assam Laksa, which is rice noodles with spicy and sour fish broth.)”

“A mild curry with notes of cinnamon, lemongrass and tropical herbs. Called white curry because it does not contain red chilies or turmeric. It is usually paired with coconut milk giving a “white” colour to the sauce. A wonderfully refreshing and herbal curry with lemongrass and pandanus leaves .”

I don’t have the ingredients “with toppings many would consider bizarre: pig’s blood cubes (they taste like tofu except that they are maroon in colour), bloody cockles, soaked cuttlefish slices, shrimp, and tofu puffs. I am adding my leftover crumbled prawns to clear the freezer and to it I have also added bok choy. The taste of curry mee soup is there. Let’s cook!!!


1 packet Penang white curry mee soup (instant)
6 crumbled prawns, thawed
1/2 bunch bok choy


Put kettle on. Cut up bok choy into bite size. Empty the Penang white curry mee soup into a bowl with curry paste and coconut. Then add in crumbled prawns. Once water boil, pour enough to cover bok choy into a microwave safe bowl.

Microwave on high for 7 minutes. Then spoon out bok choy into the prepared bowl. Using the water to boil bok choy, pour into the mee mixture. Gives a couple of stir and then put back in microwave and cook further 6 minutes until curry mee, bok choy and crumbled prawns are cooked. Serve immediately. Enjoy!!!!

Note: you can add fresh prawns, cuttlefish slices, tofu pok, fishcakes slices or even chicken pieces. You can use a stove to cook them. I prefer microwave as it safe time and less utensil to wash.