Curry Soup Noodles 1 lb thin chinese-style fresh wheat noodles (preferably with egg) 2 tablespoon vegetable oil 3 cloves garlic chopped 1 tablespoon red curry paste 1/2 cup thick coconut cream 1/2 lb chopped boneless chicken meat, preferably dark 1/2 cup med coconut milk 2 1/2 cup chicken stock 2 teaspoon indian curry powder 1/4 teaspoon turmeric powder 3 tablespoon thai fish sauce (nam pla) 1 teaspoon sugar 1 cup shredded cabbage 1 1/2 teaspoon lemon juice 2 green onions coarse chopped 2 lemons cut into wedges This makes a hearty, slurpy bowl of Thai-style noodles. 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 sauté until lightly brown. Add the red curry paste. Lightly sauté 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 sauté 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. Yield: 4