Recipe - Curry Soup Noodles

1 pound Thin fresh wheat noodles
(Chinesestyle)
(preferably with egg)
2 tablespoon Vegetable oil
3 Garlic cloves; chopped
1 tablespoon Simple Red Curry Paste
One half cup Thick coconut cream
One half pound Chopped chicken meat
preferably dark meat
One half cup Med coconut milk
2 One half cup Chicken stock
2 teaspoon Indian curry powder
One fourth teaspoon Turmeric powder
3 tablespoon Thai fish sauce (nam pla)
1 teaspoon Sugar
1 cup Shredded cabbage
1 One half teaspoon 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 mediumhigh
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini