Coconut-Curry Noodle Soup
Inspired by Malaysian laksa, a traditional dish of noodles in hot spicy broth, this easy-to-prepare soup gets its complex flavor foundation from store-bought curry paste. It can be topped with cooked chicken (such as the Chicken with Basil and Lime), seafood, or tofu. Try other traditional garnishes, such as scallions, cilantro, chiles, peanuts, or hard-cooked eggs.
- Total Time:
- Servings: 4
Source: Martha Stewart Living, December 2011
- 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
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 to 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 1 half into saucepan. Cut remaining half into 4 wedges. Divide noodles and soup among 4 bowls. Garnish with basil, cucumber, and lemon wedges.