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