Curry Soup Noodles

1 lb Thin fresh wheat noodles

- (Chinese-style) -(preferably with egg) 2 tb Vegetable oil

3 Garlic cloves; chopped

1 tb Simple Red Curry Paste

1/2 c Thick coconut cream

1/2 lb Chopped chicken meat

- preferably dark meat 1/2 c Med coconut milk

2 1/2 c Chicken stock

2 ts Indian curry powder

1/4 ts Turmeric powder

3 tb Thai fish sauce (nam pla)

1 ts Sugar

1 c Shredded cabbage

1 1/2 ts Lemon juice

2 Green onions

- coarsely chopped 2 Lemons; cut into wedges

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 saute until lightly brown. Add the Simple Red Curry Paste. Lightly saute 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; saute 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.