Curry Mee (Coconut Curry Chicken Noodle Soup)

Last night I tried the curry mee recipe from the New York Times Dining Out section. It was quite good and pretty quick to prepare (about 45 minutes). I added shrimp at the end but otherwise followed the recipe pretty faithfully. It was very reminiscent of the Thai Khao Soy (which I actually like better). Still, I thought this was a nice winter soup.