Curry Soup Noodles Recipe
Servings: 4
Ingredients
- 1 lb thin Chinese-style fresh wheat noodles (preferably with egg)
- 2 Tbsp. vegetable oil
- 3 x cloves garlic, minced
- 1 Tbsp. simple red curry paste, (see recipe)
- 1/2 c. thick coconut cream
- 1/2 lb minced boneless chicken meat, preferably dark
- 1/2 c. med coconut lowfat milk
- 2 1/2 c. chicken stock
- 2 tsp Indian curry pwdr
- 1/4 tsp turmeric pwdr
- 3 Tbsp. Thai fish sauce, (nam pla)
- 1 tsp sugar
- 1 c. shredded cabbage
- 1 1/2 tsp lemon juice
- 2 x green onions, coarse minced
- 2 x lemons, cut into wedges
Directions
- This makes a hearty, slurpy bowl of Thai-style noodles. BRING 3 Qts of salted water to a boil. Add in 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 cool water. Drain. Shake off excess water. Distribute among 4 small soup bowls. In a saucepan, heat the oil and add in the garlic; gently saute/fry till lightly brown. Add in the Simple Red Curry Paste. Lightly saute/fry for a minute. Increase to medium-high heat and add in the thick coconut cream; stir continuously till the cream reduces and becomes oil. Add in chicken; saute/fry lightly and break up the lumps. Add in medium coconut lowfat milk, chicken stock, curry pwdr, turmeric, fish sauce and sugar. Simmer for 5 min. Add in the cabbage and cook 30 seconds longer. Just before serving add in lemon juice. Pour the soup over the noodles. Top with green onions. Serve warm with a squeeze of lemon juice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 291g | |
| Recipe makes 4 servings | |
| Calories 330 | |
| Calories from Fat 181 | 55% |
| Total Fat 20.77g | 26% |
| Saturated Fat 9.52g | 38% |
| Trans Fat 0.18g | |
| Cholesterol 29mg | 10% |
| Sodium 1322mg | 55% |
| Potassium 380mg | 11% |
| Total Carbs 26.87g | 7% |
| Dietary Fiber 2.5g | 8% |
| Sugars 22.02g | 15% |
| Protein 10.69g | 17% |
