Curry Soup Noodles Recipe - Cooking Index

Ingredients

• 1 lb 454g / 16oz Thin Chinese-style fresh wheat noodles (preferably with egg)
• 2 tablespoons 30ml Vegetable oil
• 3 Garlic - chopped
• 1 tablespoon 15ml Simple red curry paste - (see recipe)
• 1/2 cup 118ml Thick coconut cream
• 1/2 lb 227g / 8oz Chopped boneless chicken meat - preferably dark
• 1/2 cup 118ml Med coconut milk
• 2 1/2 cups 592ml Chicken stock
• 2 teaspoons 10ml Indian curry powder
• 1/4 teaspoon 1.3ml Turmeric powder
• 3 tablespoons 45ml Thai fish sauce - (nam pla)
• 1 teaspoon 5ml Sugar
• 1 cup 237ml Shredded cabbage
• 1 1/2 teaspoons 7.5ml Lemon juice
• 2 Green onions - coarse chopped
• 2 Lemons - cut into wedges