Spicy Curry Noodle Soup with Chicken and Sweet Potato

Name: Spicy Curry Noodle Soup with Chicken and Sweet Potato
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 1 teaspoon hot chili paste (such as sambal oelek); 2 Tbsps curry powder; 3 Tbsps fish sauce (such as nam pla or nuoc nam); 59 milliliters chopped fresh cilantro; 2 Tbsps minced peeled fresh ginger; 3 garlic cloves, chopped; 59 milliliters thinly sliced green onions; 2 Tbsps minced lemongrass* (from bottom 4 inches of about 3 stalks, tough outer leaves discarded); 1 lime, cut into 6 wedges; 1 liters low-salt chicken broth; 118 milliliters thinly sliced red onion; 473 milliliters 1/2-inch cubes peeled red-skinned sweet potato (yam; from about 1 large); 454 grams dried rice vermicelli noodles or rice stick noodles; 3 Tbsps chopped shallots; 340 grams skinless boneless chicken thighs, thinly sliced; 710 milliliters snow peas, trimmed; 2 teaspoons sugar; 3 red Thai bird chiles or 2 red jalapeño chiles, thinly sliced with seeds; 2 Tbsps Thai yellow curry paste; 765 grams unsweetened coconut milk,* divided; 2 Tbsps vegetable oil

Spicy Curry Noodle Soup with Chicken and Sweet Potato might be just the main course you are searching for. This recipe serves 6. One serving contains 824 calories, 24g of protein, and 40g of fat. Head to the store and pick up rice stick noodles, lemongrass, low-salt chicken broth, and a few other things to make it today. To use up the unsweetened coconut milk you could follow this main course with the Gluten-Free Vegan Strawberry Cheesecake as a dessert. It is a pretty expensive recipe for fans of Indian food. Autumn will be even more special with this recipe. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat oil in heavy large saucepan over medium heat.

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Cooking Oil

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Sauce Pan

Add next 4 ingredients; stir until fragrant, about 1 minute. Reduce heat to medium-low. Stir in curry paste, curry powder, and chili paste.

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Curry Powder

Curry Paste

Add 1/2 cup coconut milk (scooped from thick liquid at top of can). Stir until thick and fragrant, about 2 minutes.

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Coconut Milk

Add remaining coconut milk, broth, fish sauce, and sugar; bring broth to boil. Keep warm. DO AHEAD: Can be made 1 day ahead. Refrigerate until cold, then cover and keep chilled.

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Coconut Milk

Fish Sauce

Broth

Sugar

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.

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Snow Peas

Water

Peas

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Sieve

Pot

Place peas in medium bowl. Bring water in same pot back to boil.

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Water

Peas

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Bowl

Pot

Add sweet potato and cook until tender, about 7 minutes. Using strainer, remove sweet potato from pot and rinse under cold water to cool.

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Sweet Potato

Water

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Sieve

Pot

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.

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Pasta

Water

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Bowl

Pot

Drain; rinse under cold water to cool.

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Water

Transfer to microwave-safe bowl. DO AHEAD: Can be made 1 hour ahead.

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Microwave

Bowl

Let stand at room temperature.

Bring broth to simmer.

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Broth

Add chicken; simmer until chicken is cooked through, about 10 minutes.

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Whole Chicken

Add sweet potato; stir to heat through, about 1 minute.

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Sweet Potato

Heat noodles in microwave in 30-second intervals to rewarm.

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Pasta

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Microwave

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.

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Green Onions

Red Onion

Snow Peas

Cilantro

Pasta

Chili Pepper

Soup

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Kitchen Scissors

Bowl

Garnish with lime wedges and serve.

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Lime Wedge

*Available at some supermarkets, at specialty foods stores and Asian markets, and online from adrianascaravan.com.

Equipment

Ingredients

Servings:

1teaspoon

hot chili paste (such as sambal oelek)2Tbsps

curry powder 3Tbsps

fish sauce (such as nam pla or nuoc nam)59milliliters

chopped fresh cilantro 2Tbsps

minced peeled fresh ginger 3

garlic cloves, chopped 59milliliters

thinly sliced green onions 2Tbsps

minced lemongrass* (from bottom 4 inches of about 3 stalks, tough outer leaves discarded)1

lime, cut into 6 wedges 1liters

low-salt chicken broth 118milliliters

thinly sliced red onion 473milliliters

1/2-inch cubes peeled red-skinned sweet potato (yam; from about 1 large)454grams

dried rice vermicelli noodles or rice stick noodles 3Tbsps

chopped shallots 340grams

skinless boneless chicken thighs, thinly sliced 710milliliters

snow peas, trimmed 2teaspoons

sugar 3

red Thai bird chiles or 2 red jalapeño chiles, thinly sliced with seeds 2Tbsps

Thai yellow curry paste 765grams

unsweetened coconut milk,* divided 2Tbsps

vegetable oil

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Jules Taylor Gruner Veltliner with a 4.2 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.