Curry Soup Noodles

Recipe Ingredients

1 lb	454g / 16oz	Thin Chinese-style fresh wheat noodles (preferably with egg)
2 tablespoons	30ml	Vegetable oil
3		Garlic - chopped
1 tablespoon	15ml	Simple red curry paste - (see recipe)
1/2 cup	118ml	Thick coconut cream
1/2 lb	227g / 8oz	Chopped boneless chicken meat - preferably dark
1/2 cup	118ml	Med coconut milk
2 1/2 cups	592ml	Chicken stock
2 teaspoons	10ml	Indian curry powder
1/4 teaspoon	1.3ml	Turmeric powder
3 tablespoons	45ml	Thai fish sauce - (nam pla)
1 teaspoon	5ml	Sugar
1 cup	237ml	Shredded cabbage
1 1/2 teaspoons	7.5ml	Lemon juice
2		Green onions - coarse chopped
2		Lemons - cut into wedges

Recipe Instructions

This makes a hearty, slurpy bowl of Thai-style noodles. 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.

Source:
Darley Street Thai Restaurant

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