Curry Noodle Soup

Today in Tel Aviv the weather was cold and rainy.  A perfect day to stay inside and hang out. To warm up I decided to make curry noodle soup. This dish is perfect for days just like this.

Ingredients:
yellow curry paste
orange zest, diced
chopped garlic
shredded cabbage
sliced carrots
cinnamon
nutmeg
salt
teriyaki sauce
quartered zucchini
sesame seeds
sesame oil
olive oil
cooked and shredded chicken
chicken soup base
water
noodles

Method:
In a soup pot add the sesame oil. Add the carrots and saute for about 2 minutes. After that add 3/4 of the cabbage and cook for another 2 minutes. After that add the chopped garlic, orange zest, sesame seeds,  nutmeg, and cinnamon. Cook for another 2 minutes. Then add the teriyaki sauce and cook until mixed thoroughly. This should take about a minute. Next add the yellow curry paste and even mix and cook for about 3 minutes. Water comes next with the salt and chicken soup base. Bring the soup to a boil. If you have left over chicken use it in this recipe. The precooked chicken will be shredded and added at the end of cooking. If you do not have leftover chicken cut chicken breast or thigh meat into pieces and add to the soup once it comes to a boil. Once the soup comes to the boil add the quatered zucchini. 2 minutes after adding the zucchini add the egg noodles. Once the egg noodles are cooked add the cooked chicken if you had it precooked. Serve in a bowl and dig in. It is hot, spicy, and delicious. Give it a try next time you feel like having chicken noodle soup.