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Coconut-Curry Noodle Soup

Martha Stewart
  • 15 minutes
  • Serves 4

INGREDIENTS

1

Basil, Fresh

1/2

English cucumber

1

Lemon

4 cups

Chicken stock

1 can

Coconut milk, unsweetened

5/16 cup

Thai yellow curry paste

10 oz

Chinese wheat noodles

1 tbsp

Safflower or peanut oil