Curry Soup Noodles

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.