Spicy Curry Noodle Soup With Chicken & Sweet Potato
"Purchased Curry Paste Thai curry paste consists of a base of chiles, garlic, salt, lemongrass, galangal, shallots, and shrimp paste, though other ingredients are often added. It's available in yellow, green, and red varieties. Traditionally, curry paste is made by pounding the ingredients together in a mortar. Used in long-cooked Asian curries and stews, it adds a quick hit of flavor to stir-fries and soups...."
INGREDIENTS
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2 Tablespoons Vegetable Oil
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3 Tablespoons Chopped Shallots
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3 Garlic Cloves
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2 Tablespoons Minced Lemongrass (from Bottom 4"es of About 3 Stalks
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2 Tablespoons Minced Peeled Fresh Ginger
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2 Tablespoons Thai Yellow Curry Paste
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2 Tablespoons Curry Powder
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1 Teaspoon Hot Chili Paste (such As Sambal Oelek)
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2 13.5- To 14-ounce Cans Unsweetened Coconut Milk
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5 Cups Low-salt Chicken Broth
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2 1/2 Tablespoons Fish Sauce (such As Nam Pla or Nuoc Nam)
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2 Teaspoons Sugar
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3 Cups Snow Peas
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2 Cups 1/2" Cubes Peeled Red-skinned Sweet Potato (yam; From About 1 Large)
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1 Pound Dried Rice Vermicelli Noodles or Rice Stick Noodles
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3/4 Pound Skinless Boneless Chicken Thighs
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1/2 Cup Thinly Sliced Red Onion
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1/4 Cup Thinly Sliced Green Onions
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1/4 Cup Chopped Fresh Cilantro
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3 Red Thai Bird Chiles or 2 Red Jalapeño Chiles
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1 Lime
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