COCONUT-CURRY NOODLE SOUP
Yield 4
Number Of Ingredients 8
Steps:
- 1) Boil noodles, drain, rinse with cold water and toss with 1 tsp oil. 2) 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). 3) 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.
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