Spicy Curry Noodle Soup with Chicken and Sweet Potato

Spicy Curry Noodle Soup with Chicken and Sweet Potato
Photo by Antonis Achilleos

Ingredients

  • 5 cups low-salt chicken broth
  • ¾ pound skinless boneless chicken thighs, thinly sliced
  • 3 red Thai bird chiles
  • ½ cup red onion
  • 2 ½ tablespoons fish sauce (such as nam pla or nuoc nam)
  • 2 13.5- to 14-ounce cans unsweetened coconut milk
  • 3 tablespoons shallots
  • + 14 more ingredients
    • 3 garlic cloves
    • 1 teaspoon hot chili paste (such as sambal oelek)
    • 2 tablespoons fresh ginger
    • 2 tablespoons curry powder
    • 1 lime
    • ¼ cup green onions
    • 2 cups red-skinned sweet potato (yam)
    • 1 pound dried rice vermicelli noodles or rice stick noodles
    • 2 teaspoons sugar
    • 3 cups snow peas
    • 2 tablespoons Thai yellow curry paste
    • 2 tablespoons vegetable oil
    • 2 tablespoons lemongrass
    • ¼ cup fresh cilantro

Heat oil in heavy large saucepan over medium heat. Add next 4 ingredients; stir until fragrant, about 1 minute. Reduce heat to medium-low. Stir in curry paste, curry powder, and chili paste. Add 1/2 cup coconut milk (scooped from thick liquid at top of can). Stir until thick and fragrant, about 2...

View full recipe at Epicurious

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