Curry Soup Noodles

Soup

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20 minutes Prep: 15 minutes Cook: 5 minutes

390 calories per serving view nutrition facts

Ingredients

1	pound	pasta, whole wheat	thin, fresh noodles, chinese style, preferably with egg
2	tablespoons	vegetable oil
3	Garlic	cloves	chopped
1	tablespoon	red curry paste
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 broth
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

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 sauté until lightly brown.

Add the Simple Red Curry Paste.

Lightly sauté 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; sauté 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.

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