Curry Soup Noodles

Soup

20 minutes Prep: 15 minutes Cook: 5 minutes

390 calories per serving view nutrition facts

4 servings suggest servings

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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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Nutrition Facts

Serving Size 315g

Amount per Serving

Calories 390 66% of calories from fat

	% Daily Value*
Total Fat 29.0g	44%
Saturated Fat 15.0g	73%
Trans Fat 0.0g
Cholesterol 56mg	19%
Sodium 1106mg	46%
Total Carbohydrate 13.0g	4%
Dietary Fiber 2.0g	7%
Sugars 7.0g
Protein 22.0g	45%

Vitamin A	2%		Vitamin C	17%
Calcium	4%		Iron	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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