Amount
Ingredient
Preparation



1
pound
pasta, whole wheat

thin, fresh noodles, chinese style, preferably with egg



2
tablespoons
vegetable oil





3
Garlic
cloves

chopped



1
tablespoon
curry paste, red





1/2
cup
coconut cream

thick



1/2
pound
chicken

chopped, preferably dark meat



1/2
cup
coconut milk

medium



2 1/2
cups
chicken stock





2
teaspoons
curry powder

indian



1/4
teaspoon
tumeric powder





3
tablespoons
fish sauce (nam pla)





1
teaspoon
sugar





1
cup
cabbage

shredded



1 1/2
teaspoons
lemon juice





2
Green
onions

caorsley chopped



2

lemons

cut into wedges

 BRING 3 QUARTS of salted water to a boil.

Add noodles; stir to separate strands.

Bring water to a second boil and cook 3 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 3 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.