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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Coconut-Curry Noodle Soup Recipe

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This recipe for Coconut-Curry Noodle Soup is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 ounces Chinese wheat noodles (mein), or rice noodles...which is my preference and what I use.
1 tbsp safflower oil
1/4 cup plus 1 tbsp Thai yellow curry paste (from a can or jar)
4 cups organic chicken stock
1 can unsweetened coconut milk
1 lemon
Garnish: lots of fresh basil, 1/2 English cucumber, cut into long, thin sticks (julienned)
Directions:
Directions:
1. Boil noodles according to package directions. Drain, and rinse under cold water. Toss with 1 tsp oil.
2. Heat remaining 2 tsp oil in medium saucepan over medium heat. Cook curry paste, stirring until fragrant for 1-2 min. Whisk in stock. Raise heat and bring to a boil. Whisk in coconut milk and let simmer (don't let it boil anymore).
3. Cut lemon in half, and squeeze 1 half into saucepan. Cut remaining half into four wedges for garnish. Divide noodles and soup among four bowls. Garnish with basil leaves, cucumbers and lemon wedges. If you want to add some protein, add my chicken with basil and lime recipe to this soup.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This is another Martha Stewart inspired dish Kevin and I made with mom over the holidays. We added chicken.
See Chicken with Basil and Lime Recipe

 

 

 

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