Coconut Curry Soup - Northern Michigan's News Leader

Coconut Curry Soup

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10 ounces Chinese wheat noodles (mein), of rice noodles
1 tbs Saffron or peanut oil
1/4 cup plus 1 tbs Thai yellow curry paste
4 cups Chicken Stock
1 can Unsweetened coconut milk
1 Lemon


Garnish: fresh basil and 1/2 cucumber, thinly sliced.

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, 1-2 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 one half into saucepan. Cut remaining half into 4 wedges. Divide noodles and soup among 4 bowls. Garnish with basil, cucumber, and lemon wedges.

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