Spicy Curry Noodle Soup with Chicken and Sweet Potato

See full recipe on: Bon Appetit


2 tablespoons vegetable oil
3 tablespoons chopped shallots
3 garlic cloves, chopped
2 tablespoons minced lemongrass (from bottom 4 inches of about 3 stalks, tough outer leaves discarded)
2 tablespoons minced peeled fresh ginger
2 tablespoons thai yellow curry paste
2 tablespoons curry powder
1 teaspoon hot chili paste (such as sambal oelek)
2 13.5- to 14-ounce cans unsweetened coconut milk, divided
5 cups low-salt chicken broth
2 1/2 tablespoons fish sauce (such as nam pla or nuoc nam)
2 teaspoons sugar
3 cups snow peas, trimmed
2 cups 1/2-inch cubes peeled red-skinned sweet potato (yam; from about 1 large)
1 pound dried rice vermicelli noodles or rice stick noodles
3/4 pound skinless boneless chicken thighs, thinly sliced
1/2 cup thinly sliced red onion
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 red thai bird chiles or 2 red jalapeno chiles, thinly sliced with seeds
1 lime, cut into 6 wedges

Nutrition 6 servings

Per Serving % Daily Value
Calories 679
Fat 25g 39%
Carbs 90g 30%
Protein 19g 39%
Fiber 6g 25%
Cholesterol 55mg 18%
Sodium 898mg 37%


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