Heart-Healthy Mee Siam
Heart-Healthy Mee Siam
Ingredients
For the Spice Paste
- 4 dried chillis, soaked in warm water for 10 minutes
- 6 shallots
- 4 cloves garlic
- 3 stalks lemongrass, white portion
- 20 g dried shrimp, soaked in water for 10 minutes
- 1 teaspoon Belachan, or fermented shrimp
- 1 tablespoon oil
For the Soup
- 2 tablespoons tao cheo, blended into 1 tablespoon of water
- 50 g tamarind puree
- 1.2 kg stock, or water
- 150 g pineapple, blended with 50g water
- as needed salt, to taste
- as needed tamarind puree, to taste, if needed
To Serve With
- as needed shirataki noodles
- as needed shrimp, boiled
- as needed egg, boiled
- as needed tao kwa, air fried, or firm tofu
- as needed chives
Instructions
- 1
Soak the dried chillis and dried shrimp in warm water for 10 minutes. Drain both before proceeding.
⏱️ 10 min
- 2
Combine the soaked dried chillis, shallots, garlic, white portion of lemongrass, soaked dried shrimp, and Belachan in a blender. Blend until a smooth paste forms. Add a small amount of water if the ingredients are too dry to blend easily.
⏱️ 5 min
- 3
Heat 1 tablespoon of oil in a pot or wok over medium heat. Add the blended spice paste and fry for 10 minutes, stirring occasionally, until fragrant and the oil separates.
⏱️ 10 min
- 4
Prepare the blended tao cheo (2 tablespoons tao cheo blended with 1 tablespoon water) and the blended pineapple (150g pineapple blended with 50g water).
⏱️ 5 min
- 5
Add the blended tao cheo, blended pineapple, and 50g tamarind puree to the fried spice paste in the pot. Continue to fry for another 5 minutes, stirring well to combine.
⏱️ 5 min
- 6
Pour in 1.2 kg of stock or water. Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes, allowing the flavors to meld.
⏱️ 30 min
- 7
Taste the soup and adjust seasoning with salt and additional tamarind puree if desired, until it reaches your preferred balance of sweet, sour, and savory.
⏱️ 2 min
- 8
Serve the hot Mee Siam soup over shirataki noodles. Garnish with boiled shrimp, boiled egg, air-fried tao kwa (or firm tofu), and fresh chives.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Heart-Healthy Mee Siam
For the Spice Paste
- 4 dried chillis, soaked in warm water for 10 minutes
- 6 shallots
- 4 cloves garlic
- 3 stalks lemongrass, white portion
- 20 g dried shrimp, soaked in water for 10 minutes
- 1 teaspoon Belachan, or fermented shrimp
- 1 tablespoon oil
For the Soup
- 2 tablespoons tao cheo, blended into 1 tablespoon of water
- 50 g tamarind puree
- 1.2 kg stock, or water
- 150 g pineapple, blended with 50g water
- as needed salt, to taste
- as needed tamarind puree, to taste, if needed
To Serve With
- as needed shirataki noodles
- as needed shrimp, boiled
- as needed egg, boiled
- as needed tao kwa, air fried, or firm tofu
- as needed chives
Instructions
- 1
Soak the dried chillis and dried shrimp in warm water for 10 minutes. Drain both before proceeding.
⏱️ 10 min - 2
Combine the soaked dried chillis, shallots, garlic, white portion of lemongrass, soaked dried shrimp, and Belachan in a blender. Blend until a smooth paste forms. Add a small amount of water if the ingredients are too dry to blend easily.
⏱️ 5 min - 3
Heat 1 tablespoon of oil in a pot or wok over medium heat. Add the blended spice paste and fry for 10 minutes, stirring occasionally, until fragrant and the oil separates.
⏱️ 10 min - 4
Prepare the blended tao cheo (2 tablespoons tao cheo blended with 1 tablespoon water) and the blended pineapple (150g pineapple blended with 50g water).
⏱️ 5 min - 5
Add the blended tao cheo, blended pineapple, and 50g tamarind puree to the fried spice paste in the pot. Continue to fry for another 5 minutes, stirring well to combine.
⏱️ 5 min - 6
Pour in 1.2 kg of stock or water. Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes, allowing the flavors to meld.
⏱️ 30 min - 7
Taste the soup and adjust seasoning with salt and additional tamarind puree if desired, until it reaches your preferred balance of sweet, sour, and savory.
⏱️ 2 min - 8
Serve the hot Mee Siam soup over shirataki noodles. Garnish with boiled shrimp, boiled egg, air-fried tao kwa (or firm tofu), and fresh chives.
⏱️ 3 min