Name: Spicy Curry Noodle Soup with Chicken and Sweet Potato
Yield: Makes 6 servings
Ingredients: 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 jalapeño chiles, thinly sliced with seeds; 1 lime, cut into 6 wedges

Photo of a bowl of spicy Thai curry chicken noodle soup with sweet potatoes and snow peas.

photo by Antonis Achilleos

Recipe notes

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