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Curry Soup Noodles

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      Title: CURRY SOUP NOODLES
 Categories: Soups
      Yield: 4 Servings
 
      1 lb Thin fresh wheat noodles
           - (Chinese-style)
           -(preferably with egg)
      2 tb Vegetable oil
      3    Garlic cloves; chopped
      1 tb Simple Red Curry Paste
    1/2 c  Thick coconut cream
    1/2 lb Chopped chicken meat
           - preferably dark meat
    1/2 c  Med coconut milk
  2 1/2 c  Chicken stock
      2 ts Indian curry powder
    1/4 ts Turmeric powder
      3 tb Thai fish sauce (nam pla)
      1 ts Sugar
      1 c  Shredded cabbage
  1 1/2 ts Lemon juice
      2    Green onions
           - coarsely chopped
      2    Lemons; cut into wedges
 
  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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