MMMMM----- Recipe via Meal-Master (tm) v8.02

     Title: CURRY SOUP NOODLES
Categories: Thai, Pasta, Soups
     Yield: 4 servings

          - Joyce Jue
          - MM:MK VMXV03A
     1 lb Thin Chinese-style fresh
          -wheat noodles (preferably
          -with egg)
     2 tb Vegetable oil
     3    Cloves garlic, chopped
     1 tb Simple Red Curry Paste (See
          -RECIPE)
   1/2 c  Thick coconut cream
   1/2 lb Chopd boneless chicken meat,
          -preferably dark
   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, coarse chopd
     2    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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