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Curry Soup Noodles
Kategorie:
Anzahl: 4 servings
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450
2
3
1
1/2
450
1/2
2 1/2
2
1/4
3
1
1
1 1/2
2
2
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g
Essl.
Essl.
cup
g
cup
cups
Teel.
Teel.
Essl.
Teel.
cup
Teel.
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Thin fresh wheat noodles
-(Chinese-style)
-(preferably with egg)
Vegetable oil
Garlic cloves, chopped
Simple Red Curry Paste
Thick coconut cream
Chopped chicken meat
-preferably dark meat
Coconut milk
Chicken stock
Indian curry powder
Turmeric powder
Thai fish sauce (nam pla)
Sugar
Shredded cabbage
Lemon juice
Green onions
-coarsely chopped
Lemons, cut into wedges
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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 JÜ - PRODIGY GÜST CHEFS COOKBOOK
Stichworte: Thai, Soups
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