Curry soup noodles

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.


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