Spicy Curry Noodle Soup with Chicken and Sweet Potato

Ingredients for Spicy Curry Noodle Soup with Chicken and Sweet Potato

• 2 cuillères à soupe d'huile végétale

• 3 tablespoons chopped shallots

• 3 gousses d'ail, hachées

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

• 2 cuillères à soupe de gingembre frais pelé et haché

• 2 tablespoons Thai yellow curry paste*

• 2 cuillères à soupe de poudre de curry

• 1 teaspoon hot chilli paste (such as sambal oelek)*

• 2 13.5- to 400g cans unsweetened coconut milk,* divided

• 1200ml low-salt chicken broth

• 40ml fish sauce (such as nam pla or nuoc nam)*

• 2 cuillères à café de sucre

• 600g snow peas, trimmed

• 300g 1/2-inch cubes peeled red-skinned sweet potato (yam

• from about 1 large)

• 450g dried rice vermicelli noodles or rice stick noodles*

• 350g skinless boneless chicken thighs, thinly sliced

• 80 g d'oignon rouge finement tranché

• 40g thinly sliced spring onions

• 1/4 tasse de coriandre fraîche hachée

• 3 red Thai bird chillies or 2 red jalapeño chillies, thinly sliced with 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 chilli paste. Add 120ml 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. 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 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. DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature.

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 onion, spring onions, coriander, and chillies over soup. Garnish with lime wedges and serve.

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

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