Coconut-Curry Noodle Soup

By DeliciousDivas

Ingredients

• 10 oz Chinese wheat noodle (or rice noodles)
• 1 Tbsp safflower or peanut oil
• 1/4 cup plus 1 Tbsp Thai yellow curry paste
• 4 cups chicken stock
• 1 14 oz can unsweetened coconut milk
• 1 lemon

Details

Servings 4
Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

1) Boil noodles according to package directions. Drain and rinse under cold water. Toss with 1 tsp oil.
2) Heat remaining 2 tsps oil in medium saucepan over medium heat. Cook curry paste, stirring, until fragrant 1-2 minutes. Whisk in stock. Raise heat and bring to a boil. Whisk in coconut milk. Cook until just simmering (DON'T BOIL).
3) Cut lemon in half, and squeeze 1/2 into saucepan.
4) Divide noodles and soup among 4 bowls. Garnish with basil, cucumber and lemon wedges.

Also can garnish with spring onions, cilantro and peanuts.