Curry Soup Noodles Recipe

Step 1

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.

Things You'll Need

  • 1lb Thin fresh wheat noodles
  • - (Chinese-style)
  • -(preferably with egg)
  • 2tb Vegetable oil
  • 3 Garlic cloves; chopped
  • 1tb Simple Red Curry Paste
  • 1/2c Thick coconut cream
  • 1/2lb Chopped chicken meat
  • - preferably dark meat
  • 1/2c Med coconut milk
  • 2 1/2c Chicken stock
  • 2ts Indian curry powder
  • 1/4ts Turmeric powder
  • 3tb Thai fish sauce (nam pla)
  • 1ts Sugar
  • 1c Shredded cabbage
  • 1 1/2ts Lemon juice
  • 2 Green onions
  • - coarsely chopped
  • 2 Lemons; cut into wedges

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