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CURRY SOUP NOODLES
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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1 lb Thin fresh wheat noodles
- (Chinese-style)
-(preferably with egg)
2 tb Vegetable oil
3 Garlic cloves -- chopped
1 tb Simple Red Curry Paste
1/2 c Thick coconut cream
1/2 lb Chopped chicken meat
- preferably dark meat
1/2 c Med coconut milk
2 1/2 c Chicken stock
2 ts Indian curry powder
1/4 ts Turmeric powder
3 tb Thai fish sauce (nam pla)
1 t Sugar
1 c Shredded cabbage
1 1/2 ts Lemon juice
2 Green onions
- coarsely chopped
2 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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