Curry Soup Noodles recipe
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Timings & Yeildings
Prepration : 15
Cooking : 5
Total : 20
Yeildings: 4servings
Direction and Ingredients
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.


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