Spicy Curry Noodle Soup with Chicken Recipe

1      Reviews by:    Edward Jones   Cuisine:   Thai Category:   Soup Spicy Curry Noodle Soup with Chicken Recipe has a great array of ingredients including shallots, garlic, lemongrass, ginger, curry powder, hot chili paste, coconut milk, chicken, noodles, sweet potatoes and snow peas in making this soup recipe. 8831

INGREDIENTS

• 2 Tbls. vegetable oil
• 3 Tbls. chopped shallots
• 2 garlic cloves, chopped
• 2 Tbls. minced lemongrass (see Note)
• 2 Tbls. minced peeled fresh ginger
• 2 Tbls. Thai yellow curry paste
• 2 Tbls. curry powder
• 1 tsp. hot chili paste, such as sambal oelek
• 2 13.5 - 14-ounce cans unsweetened coconut milk, divided
• 5 cups low-salt chicken broth
• 2 1/2 Tbls. fish sauce, such as nam pla or nuoc nam
• 2 tsps. sugar
• 3 cups snow peas, trimmed
• 1/2-inch sweet potatoes or yams (see Note)
• 1 lb. dried rice vermicelli noodles
• 3/4 lb. skinless boneless chicken thighs, thinly sliced
• 1/2 cup thinly sliced red onions
• 1/4 cup thinly sliced green onions AND fresh cilantro
• 1/3 red Thai bird chiles or 2 red jalapeno (Note)
• 1 lime, cut into 6 wedges

DIRECTIONS

• (Note: lemongrass - from bottom 4 inches of about 3 stalks, tough outer leaves discarded. Sweet Potato or Yam - cube and peel red-skinned sweet potato or yam. Vermicelli noodles - may use rice stick noodles. Chiles - thinly sliced with seeds.) 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 and powder and chili paste.
• Add 1/2 cup coconut milk (scooped from thick liquid at top of can). Stir well until thick and fragrant, about 2 minutes. Add remaining coconut milk, broth, fish sauce and sugar; bring to boil. Keep warm. Do Ahead: Can be made 1 day ahead. Refrigerate until cold, then cover and keep chilled. Cook snow peas in large pot of boiling salted water until bright green, about 20 seconds. Using strainer, remove peas from pot; rinse under cold water to cool. Place peas in medium bowl.
• Bring water in same pot back to boil. Add potato and cook until tender, about 7 minutes. Using strainer, remove potatoes from pot and rinse under cold water to cool. Place in small bowl. Bring water in same pot back to boil and cook noodles until just tender, but still firm to bite, about 6 minutes. Drain; rinse under cold water to cool. Transfer to microwave-safe bowl.
• Bring broth to simmer. Add chicken; simmer until chicken is cooked through, about 10 minutes. Add sweet potato; stir to heat through, about 1 minute. Heat noodles in microwave in 30-second intervals to rewarm. Cut noodles with scissors if too long. Divide noodles among bowls. Divide snow peas and hot soup among bowls. Scatter red onions, green onions, cilantro and chiles over soup. Garnish with lime wedges and serve.