Spicy Curry Noodle Soup with Chicken and Sweet Potato

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

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network