• Curry Soup Noodles

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    • 1 lb thin Chinese-style fresh wheat noodles (preferably with egg)
    • 2 Tbsp. vegetable oil
    • 3 x cloves garlic, minced
    • 1 Tbsp. simple red curry paste, (see recipe)
    • 1/2 c. thick coconut cream
    • 1/2 lb minced boneless chicken meat, preferably dark
    • 1/2 c. med coconut lowfat milk
    • 2 1/2 c. chicken stock
    • 2 tsp Indian curry pwdr
    • 1/4 tsp turmeric pwdr
    • 3 Tbsp. Thai fish sauce, (nam pla)
    • 1 tsp sugar
    • 1 c. shredded cabbage
    • 1 1/2 tsp lemon juice
    • 2 x green onions, coarse minced
    • 2 x lemons, cut into wedges


    1. This makes a hearty, slurpy bowl of Thai-style noodles. BRING 3 Qts of salted water to a boil. Add in 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 cool water. Drain. Shake off excess water. Distribute among 4 small soup bowls. In a saucepan, heat the oil and add in the garlic; gently saute/fry till lightly brown. Add in the Simple Red Curry Paste. Lightly saute/fry for a minute. Increase to medium-high heat and add in the thick coconut cream; stir continuously till the cream reduces and becomes oil. Add in chicken; saute/fry lightly and break up the lumps. Add in medium coconut lowfat milk, chicken stock, curry pwdr, turmeric, fish sauce and sugar. Simmer for 5 min. Add in the cabbage and cook 30 seconds longer. Just before serving add in lemon juice. Pour the soup over the noodles. Top with green onions. Serve warm with a squeeze of lemon juice.

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