Coconut Curry Soup

The other night I made this lovely Thai-inspired Coconut Curry Soup. My friend Mariel (who we just threw a baby shower for last weekend!) sent me the recipe, saying it tasted just like the Chicken Noodle Bowl from Surin West, which is a popular and favorite restaurant of ours in Birmingham. Not only was it delicious, but very quick and easy to make. You can add shrimp, tofu, or chicken to the dish, if so desired, so I added some lemon and pepper chicken to ours. Even though I didn't get a chance to eat at Surin last weekend while I was in Birmingham, making this definitely satisfied my craving!

I've included the recipe below with some extra comments in purple. Enjoy!

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) Note: I used green curry paste.
• 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

Directions

1. Boil noodles according to package directions. Drain, and rinse under cold water. Toss with 1 teaspoon 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). Note: Add salt and pepper to taste.
   
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. Note: Top with chicken, shrimp, or tofu if so desired.