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Coconut-Curry Noodle Soup
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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
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Published 2014-09-09 11:38:04 (6 years ago).0 people like this recipe.
