Spicy Curry Noodle Soup with Chicken and Sweet Potato
Ingredients
2 tablespoons vegetable oil 3 tablespoons chopped shallots 3 garlic cloves, chopped 2 tablespoons minced lemongrass* (from bottom 4 inches of about 3 stalks, tough outer leaves discarded) 2 tablespoons minced peeled fresh ginger 2 tablespoons Thai yellow curry paste* 2 tablespoons curry powder 1 teaspoon hot chili paste (such as sambal oelek)* 2 13.5- to 14-ounce cans unsweetened coconut milk,* divided 5 cups low-salt chicken broth 2 1/2 tablespoons fish sauce (such as nam pla or nuoc nam)* 2 teaspoons sugar 3 cups snow peas, trimmed 2 cups 1/2-inch cubes peeled red-skinned sweet potato (yam; from about 1 large) 1 pound dried rice vermicelli noodles or rice stick noodles* 3/4 pound skinless boneless chicken thighs, thinly sliced 1/2 cup thinly sliced red onion 1/4 cup thinly sliced green onions 1/4 cup chopped fresh cilantro 3 red Thai bird chiles or 2 red jalapeño chiles, thinly sliced with seeds 1 lime, cut into 6 wedges
Description
Epicurious
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