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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