- 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.
