Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Coconut-Curry Noodle Soup 3.7 (54) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 22, 2019 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Servings: 4 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. Ingredients 10 ounces Chinese wheat noodles (mein), or rice noodles 1 tablespoon safflower or peanut oil ¼ 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 ½ English cucumber, thinly sliced, for garnish Directions 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. Cook's Notes Noodles can be refrigerated for up to 1 day. Bring to room temperature before using. Print