Curry Soup Noodles Recipe

Curry Soup Noodles Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
1 lbs: Thin fresh wheat noodles, (Chinese-style) (preferably with egg)
2 tbsp: Vegetable oil,
3: Garlic cloves, chopped
1 tbsp: Simple Red Curry Paste,
1/2 cup: Thick coconut cream,
1/2 lbs: Chopped chicken meat preferably dark meat,
1/2 cup: Med coconut milk,
2 1/2 cup: Chicken stock,
2 tsp: Indian curry powder,
1/4 tsp: Turmeric powder,
3 tbsp: Thai fish sauce, nam pla
1 tsp: Sugar,
1 cup: Shredded cabbage,
1 1/2 tsp: Lemon juice,
2: Green onions coarsely chopped,
2: Lemons, cut into wedges

Directions:

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.


Source from luhu.jp