Gary´s Cookbook


Spicy Curry Noodle Soup with Chicken and Sweet Potato


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Ingredient list

2 Tbs. vegetable oil 3 Tbs. chopped shallots 3 garlic cloves, chopped 2 Tbs. minced lemongrass (from bottom 4 inches of about 3 stalks, tough outer leaves removed) 2 Tbs. minced peeled fresh ginger 2 Tbs. Thai yellow curry paste 2 Tbs. curry powder 1 tsp. hot chili paste (such as sambal oelek) 2 13.5-to-14 oz. cans unsweetened coconut milk, divided 5 cups low-salt chicken broth 2 ½ Tbs. fish sauce 2 tsp. sugar 3 cups snow peas, trimmed 2 cups ½-inch cubes peeled red-skinned sweet potato (from about 1 large) 1 lb. dried rice vermicelli noodles or rice stick noodles ¾ lb. boneless skinless chicken thighs, thinly sliced ½ cup thinly sliced red onion ¼ cup thinly sliced green onions ¼ cup chopped fresh cilantro 3 red Thai bird chiles or 2 red jalapeno chiles, thinly sliced without seeds 1 lime, cut into 6 wedges


- 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 ½ cup coconut milk (scooped from thick liquid at top of can). Stir until thick and fragrant, about 2 minutes. Add remaining coconut milk, broth, fish sauce, and sugar; bring broth to boil. Keep warm. - 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 sweet potato and cook until tender, about 7 minutes. Using strainer, remove sweet potato 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 re-warm. Cut noodles with scissors if too long. Divide noodles among bowls. Divide snow peas and hot soup among bowls. Scatter red onion, green onions, cilantro, and chiles over soup. Garnish with lime wedges and serve.

Recipe detail

  • Country Region
  • Cost
  • Lactose free
  • Vegetarian
  • Vegan
  • Diabetic
  • Gluten free
  • Servings
  • Alternative amount
  • Preparation time
    5 minutes
  • Calories
  • Kilojoule
  • Fat content
  • Bread unit
  • Protein content
  • Carbohydrates
  • Degree of difficulty
    Very easy
  • Changed
    30 November -0001
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