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Title: Curry Soup Noodles
Categories: Thai Soup Spicy
Yield: 4 Servings

1lbThin fresh wheat noodles (Chinese-style) (preferably with
2tbVegetable oil
3 Garlic cloves, chopped
1tbSimple Red Curry Paste
1/2cThick coconut cream
1/2lbChopped chicken meat preferably dark meat
1/2cCoconut milk
2 1/2cChicken stock
2tsIndian curry powder
1/4tsTurmeric powder
3tbThai fish sauce (nam pla)
1tsSugar
1cShredded cabbage
1 1/2tsLemon juice
2 Green onions coarsely 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 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.

JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK

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