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.