Curry Soup Noodles
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4 Servings
- Joyce Jue
- MM:MK VMXV03A
1.00 lb Thin Chinese-style fresh
-wheat noodles (preferably
-with egg)
2.00 tb Vegetable oil
3.00 Cloves garlic, chopped
1.00 tb Simple Red Curry Paste (See
-RECIPE)
0.50 c Thick coconut cream
0.50 lb Chopd boneless chicken meat,
-preferably dark
0.50 c Med coconut milk
2.50 c Chicken stock
2.00 ts Indian curry powder
0.25 ts Turmeric powder
3.00 tb Thai fish sauce (nam pla)
1.00 ts Sugar
1.00 c Shredded cabbage
1.50 ts Lemon juice
2.00 Green onions, coarse chopd
2.00 Lemons, cut into wedges
This makes a hearty, slurpy bowl of Thai-style noodles. 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.
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