Thermomix® Recipes – Mee Siam Kuah

Are you tired of spending hours in the kitchen, only to be left with a chaotic mess to clean up? We’ve got the perfect solution for you – the Thermomix®! We’re sharing an easy, mess-free way to prepare a beloved Southeast Asian dish: Mee Siam Kuah. This flavorful and spicy noodle soup will tantalize your taste buds, and with Thermomix®, you’ll be amazed at how effortless it is to make!

What is Mee Siam Kuah?

Mee Siam Kuah is a traditional Southeast Asian noodle soup that features rice vermicelli noodles in a tangy, spicy gravy. The dish is typically made with a delightful blend of shallots, garlic, and chili, creating a perfect harmony of flavors. It’s a beloved comfort food that’s both satisfying and packed with a punch of spices.

Why Use Thermomix® for Mee Siam Kuah?

Cooking Mee Siam Kuah the traditional way can be quite labor-intensive and messy, involving multiple pots and pans. However, with Thermomix®, you can blend and cook everything in one bowl, significantly reducing the cleanup time. The smart technology ensures precise cooking, making the process smoother and more efficient.

Mee Siam Kuah (Spicy Rice Vermicelli with Gravy)


  • 1200 g water, plus extra for soaking mee hoon in step 2
  • 1 tsp salt
  • 500 g medium-sized prawns, deveined
  • 300 g rice vermicelli (mee hoon)
  • 200 g shallots
  • 5 fresh red chillies, deseeded
  • 100 g dried shrimp, rinsed
  • 15 g shrimp paste (belacan)
  • 100 g cooking oil
  • 100 g fresh chives, cut in 2 cm length
  • 200 g fermented bean paste (taucu)
  • 100 g yellow onions (approx. 1 onion), cut in wedges
  • 60 g sugar
  • 50 g bean sprouts (taugeh)
  • 200 g fresh coconut milk
  • firm bean curd (tau kwa), approx. 230 g, cut in pieces (3 cm x 1 cm), pan-fried (see tip)
  • 3 eggs, hard boiled, halved
  • 3 calamansi lime, halved
  • 20 g fried shallots, to garnish


1.  Place water and salt in mixing bowl, arrange prawns in Varoma dish and cover with Varoma lid. Set Varoma into position, steam 16 min/Varoma/speed 2. Carefully remove Varoma. Carefully open Varoma lid, transfer steamed prawns to another bowl and set aside. Transfer salt water from mixing bowl to another bowl and set aside.

2.  Place a large bowl on mixing bowl lid, weigh in rice vermicelli. Cover rice vermicelli with water and let soak for 5 minutes. Drain with Varoma dish and transfer back to large bowl. Set aside for approximately 5 minutes until texture of mee hoon is slightly sticky. Set aside.

3.  Place shallots, red chillies, dried shrimp, shrimp paste and cooking oil in mixing bowl, blend 15 sec/speed 10. Scrape down sides of mixing bowl with spatula.

4.  Blend again 15 sec/speed 10 until fine paste is achieved. Scrape down sides of mixing bowl with spatula.

5.  Sauté 6 min/120°C/speed 1. Transfer half of sautéed sambal to soaked rice vermicelli and mix well. Transfer marinated rice vermicelli into Varoma dish and place chives on top. Cover with Varoma lid.

6.  Add fermented bean paste to mixing bowl, blend 10 sec/speed 6. Scrape down sides of mixing bowl with spatula.

7.  Add yellow onions, sugar and reserved salt water, set Varoma into position, steam 20 min/Varoma/speed 1.5. Meanwhile, arrange bean sprouts on Varoma tray and set aside.

8.  Carefully open Varoma lid and insert Varoma tray with bean sprouts. Cover with Varoma lid. Steam 2 min/Varoma/speed 1.5. Remove Varoma set and set aside.

9.  Add coconut milk to mixing bowl, cook again 4 min/90°C/reverse/speed 2.

10.  To serve, place a portion of steamed vermicelli and bean sprouts into serving bowl, arrange fried bean curd, steamed prawns, halved egg and halved calamansi lime. Top with a ladle of gravy. Garnish with fried shallots. Serve immediately.


  • Pan-fry bean curd in a greased nonstick pan over medium fire until golden brown or coat with cooking oil and air-fry for 15 minutes at 200°C. 
  • Serve with prawn crackers on the sides.

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