MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Thai, Pasta, Soups
       Yield: 4 servings
            - Joyce Jue
            - MM:MK VMXV03A
       1 lb Thin Chinese-style fresh
            -wheat noodles (preferably
            -with egg)
       2 tb Vegetable oil
       3    Cloves garlic, chopped
       1 tb Simple Red Curry Paste (See
     1/2 c  Thick coconut cream
     1/2 lb Chopd boneless chicken meat,
            -preferably dark
     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, coarse chopd
       2    Lemons, cut into wedges
   This makes a hearty, slurpy bowl of Thai-style
   noodles. 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.