Spicy Curry Noodle Soup with Chicken and Sweet Potato
Epicurious
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
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