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Coconut-Curry Noodle Soup

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Coconut-Curry Noodle Soup

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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