Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         thin fresh wheat noodles -- (Chinese-style)
                        -- (preferably with egg
   2      tablespoons   vegetable oil
   3                    garlic cloves -- chopped
   1      tablespoon    simple red curry paste
     1/2  cup           thick coconut cream
     1/2  pound         chopped chicken meat preferably dark meat
     1/2  cup           med coconut milk
   2 1/2  cups          chicken stock
   2      teaspoons     Indian curry powder
     1/4  teaspoon      turmeric powder
   3      tablespoons   Thai fish sauce -- (nam pla)
   1      teaspoon      sugar
   1      cup           shredded cabbage
   1 1/2  teaspoons     lemon juice
   2                    green onions coarsely chopped
   2                    lemons -- cut into wedges

Preparation:

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 sauté until lightly brown. Add the Simple Red Curry Paste. Lightly sauté 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; sauté 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.