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  Curry Soup Noodles
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 276
Ingredients:
1 lb Thin fresh wheat noodles (Chinese-style) (preferably with egg)
2 tbsp Vegetable oil
3 Garlic cloves, chopped
1 tbsp Simple Red Curry Paste
1/2 cup Thick coconut cream
1/2 lb Chopped chicken meat preferably dark meat
1/2 cup Med coconut milk
2 1/2 cup Chicken stock
2 tsp Indian curry powder
1/4 tsp Turmeric powder
3 tbsp Thai fish sauce (nam pla)
1 tsp Sugar
1 cup Shredded cabbage
1 1/2 tsp Lemon juice
2 Green onions coarsely chopped
2 Lemons, cut into wedges
Instructions:
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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