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Spicy Curry Noodle Soup with Chicken and Sweet Potato

Epicurious
(2)
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servings:
Makes 6 servings

Save this recipe 1283
Spicy Curry Noodle Soup with Chicken and Sweet Potato photo Save this recipe 1316
servings:
Makes 6 servings

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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