thai Curry Soup Noodles recipe

thai Curry Soup Noodles recipe. thai food ingredients link

Ingredients:

• 500g Thin Chinese-style fresh wheat noodles (preferably with egg)
• 2 tbsp Vegetable oil
• 3 Cloves garlic, chopped
• 1 tbsp Simple Red Curry Paste
• 1/2 cup Thick coconut cream
• 250g Chopd boneless chicken meat, preferably dark
• 1/2 cup Med coconut milk
• 2 1/2 cup Chicken stock
• 2 tsp Indian curry powder
• 1/4 tsp Turmeric powder
• 3 tbsp Thai fish sauce
• 1 tsp Sugar
• 1 cup Shredded cabbage
• 1 1/2 tsp Lemon juice
• 2 Green onions, coarse chopd
• 2 Lemons, cut into wedges.

how to:

1. 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. 

2. 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. 

3. 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. 

4. 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.

thanks 

from: