Curry Soup Noodles

Course : Curry
Serves: 4
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1 pound thin fresh wheat noodles -- (Chinese-style) preferably with egg
2 tablespoons vegetable oil
3 cloves garlic 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 medium green onions coarsely chopped
2 medium lemons -- cut into wedges

Preparation / 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 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.

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