🍜 Singapore Noodle Soup

Ingredients (Serves 4)

• 2 tbsp vegetable oil

• 1 medium onion, thinly sliced

• 3 garlic cloves, minced

• 1 tbsp fresh ginger, grated

• 1 red chili, sliced (optional, for heat)

• 1 red bell pepper, thinly sliced

• 1 medium carrot, julienned

• 1 cup snow peas (or green beans)

• 6 cups chicken or vegetable broth

• 2 tbsp soy sauce

• 1 tbsp curry powder (Madras style works best)

• 1 tsp turmeric

• 1 tbsp fish sauce (optional, for depth)

• 200 g (7 oz) rice vermicelli noodles

• 2 eggs, lightly beaten (optional, for ribbons of egg)

• 200 g (7 oz) shrimp, chicken, or tofu (choose your protein)

• Fresh cilantro, for garnish

• Lime wedges, for serving

Instructions

1. Prepare the noodles:

   • Soak the rice vermicelli in hot water for 5–6 minutes until tender. Drain and set aside.

2. Cook the aromatics:

   • In a large pot, heat the vegetable oil. Add the onion, garlic, ginger, and chili. Sauté until fragrant, about 2–3 minutes.

3. Build the flavor base:

   • Stir in curry powder and turmeric, cooking for 30 seconds to release their aroma.

4. Add the broth and seasonings:

   • Pour in the chicken or vegetable broth, soy sauce, and fish sauce. Bring to a simmer.

5. Cook the protein & veggies:

   • Add your shrimp, chicken, or tofu along with bell pepper, carrot, and snow peas. Simmer until the protein is cooked through (about 5 minutes for shrimp, 8–10 for chicken).

6. Optional egg ribbons:

   • Slowly drizzle the beaten eggs into the simmering soup, stirring gently to create silky egg ribbons.

7. Finish with noodles:

   • Add the softened vermicelli noodles and stir gently to combine. Simmer 2–3 minutes so the noodles absorb the flavors.

8. Serve:

   • Ladle into bowls, garnish with fresh cilantro, and serve with lime wedges for brightness.