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Coconut-Curry Noodle Soup


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.
Recipe from Martha Stewart Living, December 2011


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



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