Curry Soup Noodles
Yield: | 4 Servings |
Categories: | Soups |
1 | lb | Thin fresh wheat noodles (Chinese-style) (preferably with egg) |
2 | tb | Vegetable oil |
3 | Garlic cloves; chopped | |
1 | tb | Simple Red Curry Paste |
1/2 | c | Thick coconut cream |
1/2 | lb | Chopped chicken meat preferably dark meat |
1/2 | c | Med coconut milk |
2 1/2 | c | Chicken stock |
2 | ts | Indian curry powder |
1/4 | ts | Turmeric powder |
3 | tb | Thai fish sauce (nam pla) |
1 | ts | Sugar |
1 | c | Shredded cabbage |
1 1/2 | ts | Lemon juice |
2 | Green onions coarsely chopped | |
2 | Lemons; cut into wedges |
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