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Curry Soup Noodles
Yields: 4 serving(s)
Ingredients
- 1 pound(s) thin fresh wheat noodles (chinese-style) (preferably with egg)
- 2 tablespoon(s) vegetable oil
- 3 garlic cloves; chopped
- 1 tablespoon(s) simple red curry paste
- 1/2 cup(s) thick coconut cream
- 1/2 pound(s) chopped chicken meat preferably dark meat
- 1/2 cup(s) med coconut milk
- 2 1/2 cup(s) chicken stock
- 2 teaspoon(s) indian curry powder
- 1/4 teaspoon(s) turmeric powder
- 3 tablespoon(s) thai fish sauce (nam pla)
- 1 teaspoon(s) sugar
- 1 cup(s) shredded cabbage
- 1 1/2 teaspoon(s) 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.
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