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    PrimaRecipes --> Soups

    recipe title: CURRY SOUP NOODLES
    category: Soups
    keywords: soups, curry
    servings: 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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