Curry soup noodles
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Thin fresh wheat noodles (Chinese-style) (preferably with egg) |
| 2 | tablespoons | Vegetable oil |
| 3 | 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 | Green onions coarsely chopped | |
| 2 | Lemons, cut into wedges | |
Directions
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