Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Thin fresh wheat noodles 2 1/2 c Chicken stock
- (Chinese-style) 2 ts Indian curry powder
- (preferably with egg) 1/4 ts Turmeric powder
2 tb Vegetable oil 3 tb Thai fish sauce (nam pla)
3 Garlic cloves, chopped 1 ts Sugar
1 tb Simple Red Curry Paste 1 c Shredded cabbage
1/2 c Thick coconut cream 1 1/2 ts Lemon juice
1/2 lb Chopped chicken meat 2 Green onions
- preferably dark meat - coarsely chopped
1/2 c Coconut milk 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.

JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK

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