Ingredients
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
Preparation
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.
