Yield: 4 servings
Measure | Ingredient |
---|---|
1 pounds | Thin fresh wheat noodles (Chinese-style) (preferably with egg) |
2 tablespoons | Vegetable oil |
3 \N | Garlic cloves, chopped |
1 tablespoon | Simple Red Curry Paste |
½ cup | Thick coconut cream |
½ pounds | Chopped chicken meat preferably dark meat |
½ cup | Coconut milk |
2½ cup | Chicken stock |
2 teaspoons | Indian curry powder |
¼ teaspoon | Turmeric powder |
3 tablespoons | Thai fish sauce (nam pla) |
1 teaspoon | Sugar |
1 cup | Shredded cabbage |
1½ teaspoon | Lemon juice |
2 \N | Green onions coarsely chopped |
2 \N | Lemons, cut into wedges |
BRING 3 QUARTS of salted water to a boil. Add noodles; stir to separate strands. Bring water to a second boil and cook 30 seconds longer. Pour noodles into a colander. Rinse thoroughly with running cold water. Drain. Shake off excess water. Distribute among 4 small soup bowls. In a saucepan, heat the oil and add the garlic; gently saute until lightly brown. Add the Simple Red Curry Paste. Lightly saute for a minute. Increase to medium-high heat and add the thick coconut cream; stir continuously until the cream reduces and becomes oil. Add chicken; saute lightly and break up the lumps. Add medium coconut milk, chicken stock, curry powder, turmeric, fish sauce and sugar. Simmer for 5 minutes. Add the cabbage and cook 30 seconds longer. Just before serving add lemon juice. Pour the soup over the noodles. Top with green onions. Serve hot with a squeeze of lemon juice.
JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK