1 lb Thin fresh wheat noodles
- (Chinese-style)
-(preferably with egg)
2 tb Vegetable oil
3    Garlic cloves; chopped
1 tb Simple Red Curry Paste
1/2 c  Thick coconut cream
1/2 lb Chopped chicken meat
- preferably dark meat
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
- coarsely chopped
2    Lemons; cut into wedges

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.