Coconut Curry Noodle Soup

By amt2mf

Ingredients

• 10 ounces Chinese wheat noodles (mein), or rice noodles
• 1 tablespoon safflower or peanut oil
• 1/4 cup plus 1 tablespoon Thai yellow curry paste (from one 4-ounce jar or can)
• 4 cups chicken stock
• 1 can (14 ounces) unsweetened coconut milk
• 1 lemon
• Fresh basil, for garnish
• 1/2 English cucumber, thinly sliced, for garnish

Preparation

Step 1

Boil noodles according to package directions. Drain, and rinse under cold water. Toss with 1 teaspoon oil.

Heat remaining 2 teaspoons oil in a medium saucepan over medium heat. Cook curry paste, stirring, until fragrant, 1 to 2 minutes. Whisk in stock. Raise heat, and bring to a boil. Whisk in coconut milk. Cook until just simmering (do not boil).

Cut lemon in half, and squeeze 1 half into saucepan. Cut remaining half into 4 wedges. Divide noodles and soup among 4 bowls. Garnish with basil, cucumber, and lemon wedges.