Curry Soup Noodles

4 servings

Ingredients

  • 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
  • ½ c thick coconut cream
  • ½ lb chopped chicken meat, preferably dark meat
  • ½ c med coconut milk
  • 2 ½ c chicken stock
  • 2 ts Indian curry powder
  • ¼ ts Turmeric powder
  • 3 tb Thai fish sauce (nam pla)
  • 1 ts sugar
  • 1 c shredded cabbage
  • 1 ½ ts lemon juice
  • 2 green onions, coarsely chopped
  • 2 lemons, cut into wedges

Instructions

  1. Bring 3 quarts of salted water to a boil.
  2. Add noodles, stirring to separate strands.
  3. Bring water to a second boil and cook 30 seconds longer.
  4. Pour noodles into a colander.
  5. Rinse thoroughly with running cold water.
  6. Drain. Shake off excess water.
  7. Distribute among 4 small soup bowls.
  8. In a saucepan, heat the oil and add the garlic; gently
  9. saute until lightly brown.
  10. Add the Simple Red Curry Paste.
  11. Lightly saute for a minute.
  12. Increase to medium-high heat and add the thick coconut cream; stir continuously until the cream reduces and becomes oil.
  13. Add chicken; saute lightly and break up the lumps.
  14. Add medium coconut milk, chicken stock, curry powder, turmeric, fish sauce and sugar.
  15. Simmer for 5 minutes.
  16. Add the cabbage and cook 30 seconds longer.
  17. Just before serving add lemon juice.
  18. Pour the soup over the noodles.
  19. Top with green onions.
  20. Serve hot with a squeeze of lemon juice.

Published by kath on