KUALA LUMPUR, April 17 — Curry mee, curry noodles or curry laksa? Who cares what you call it as long as it’s a good bowl of noodles with a fragrant curry broth that hits the spot.

The star is the curry broth which needs to be thick and flavourful. Coconut milk is also added to give it a rich taste.

The broth is usually made from a paste of dried chillies, lemongrass, onions, garlic ginger, curry leaves and coconut milk.

Each stall offers different toppings but the basic bowl has blanched noodles, tofu puffs, vegetables like long beans and bean sprouts and some protein in the form of poached chicken, curry chicken or just fishcake slices. Juicy cockles are a must for your bowl.

Don’t worry if they look raw as a quick dunk in the hot curry broth will cook them. Some places also add pork skin for texture.

Usually the curry broth is mildly spicy, so add the sambal on the side for a hotter taste. You can also squeeze calamansi juice over the sambal for a tangy flavour.

Restoran Coca Seafood Restaurant, 29, Jalan Bidara 1, Taman Bidara, Batu Caves. Open: 7.30am till the food finishes. Closed on the first Wednesday and Thursday of the month.

The early bird catches a bowl of this much sought after big bowl of curry noodles for RM9. It’s topped with juicy cockles, roast pork, char siew, tofu puffs, long beans, bean sprouts and curry chicken.

Jot down your order next to a number on a paper pad. Once it is ready, they will call your number and deliver your order. As the stall also sells wantan noodles, opt for the thin bouncy strands instead of the usual mix of yellow mee and beehoon for a better bite.

The curry broth cooked with pandan leaves, lemongrass and curry leaves is exceptional with a rich deep flavour; you will find yourself slurping it to the last drop. It’s not too spicy and even the sambal is rather mild tasting. A trip here will definitely satisfy your curry noodles craving.

Restoran Sweetland, No. 65, Jalan 34/154, Taman Delima, Cheras, KL. Open: 5am to 2pm. Closed every second Saturday of the month.

Look for the stall that serves pan mee at this quiet corner coffee shop for a bowl of satisfying curry noodles. A bowl is topped with lots of goodies like poached chicken, long beans, bean sprouts, tofu puffs and mint leaves.

The woman who runs the stall shucks the cockles herself so each bowl has juicy big ones. Her curry broth is fragrant with just the right amount of coconut milk that does not leave you feeling overwhelmed.

Madras Lane Curry Stalls, Off Jalan Petaling, KL. Open: 7am to 2pm. Closed on Mondays.

You will be spoiled for choice at this place as there are three stalls selling curry noodles. The broth served here tends to be a lighter version but it makes up for it by being one of the few places in Kuala Lumpur that serves blanched brinjals. A bowl of curry noodles is accompanied with long beans, bean sprouts, tofu puffs, pig skin and sinful raw cockles.

Our personal preference is the last stall from the entrance as it serves a richer tasting curry broth. The stalls also sell assam laksa, fish ball noodles and pork noodles. Be careful where you sit though as the stalls are extremely territorial.

Restoran Chicken Cuisine Noodle House, 6, Jalan U1/36, Hicom-Glenmarie Industrial Park, Shah Alam. Open: 5am to 4pm.

The draw for this thick fragrant curry noodles is the addition of sar kok liew, an Ipoh specialty made with yam bean, fish paste and bean curd skin. You can choose this from their selection of yong tau foo that includes crispy fried wantan, bitter gourd or brinjal stuffed with fish paste.

A basic bowl of their curry noodles is topped with curry chicken, long beans, bean sprouts, tofu puffs and juicy cockles. Help yourself to fresh mint leaves from the counter. The restaurant also serves dry curry noodles, another Ipoh export.

Restoran Yong Len, 2, Jalan Tun Mohd Fuad 1, Taman Tun Dr Ismail, KL. Open: 7.30am to 3pm. Closed on Monday.

For an everyday fix, this lighter old fashioned curry noodles hits the spot. A bowl of their curry noodles is served with smooth poached chicken, tofu puffs and long beans with your choice of noodles. The stall is run by an old woman and her daughter.