The Recipe
Coconut-Curry Noodle Soup
COOK TIME : a few secondsPREP TIME : 15 minutes
From Martha Stewart
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Ingredients
DESCRIPTION
Inspired by Malaysian laksa, a traditional dish of noodles in hot spicy broth, this easy-to-prepare soup gets its complex flavor foundation from store-bought curry paste. It can be topped with cooked chicken (such as the Chicken with Basil and Lime), seaf
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
DIRECTIONS
NUTRITION
| Calories | 0 | 0% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 0 | 0% | |
| Fat | 0 | 0% | |
| Protein | 0 | 0% |
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