Curry Soup Noodles
Soup
Yield
4 servingsPrep
15 minCook
5 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
*
|
| ½ | cup |
coconut cream
thick |
|
| ½ | pound |
chicken
chopped, preferably dark meat |
|
| ½ | cup |
coconut milk
medium |
|
| 2 ½ | cups |
chicken broth
|
|
| 2 | teaspoons |
curry powder
indian |
|
| ¼ | teaspoon |
turmeric
|
|
| 3 | tablespoons |
fish sauce
nam pla |
|
| 1 | teaspoon |
sugar
|
|
| 1 | cup |
cabbage
shredded |
|
| 1 ½ | teaspoons |
lemon juice
|
|
| 2 | Green |
onions
caorsley chopped |
*
|
| 2 |
lemons
cut into wedges |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pasta, whole wheat
thin, fresh noodles, chinese style, preferably with egg |
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 3 | Garlic |
cloves
chopped |
*
|
| 15 | ml |
red curry paste
|
*
|
| 118 | ml |
coconut cream
thick |
|
| 226.8 | g |
chicken
chopped, preferably dark meat |
|
| 118 | ml |
coconut milk
medium |
|
| 591 | ml |
chicken broth
|
|
| 1E+1 | ml |
curry powder
indian |
|
| 1.3 | ml |
turmeric
|
|
| 45 | ml |
fish sauce
nam pla |
|
| 5 | ml |
sugar
|
|
| 237 | ml |
cabbage
shredded |
|
| 7.5 | ml |
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.
