Monday, January 14, 2008

Spicy Curry Noodle Soup With Chicken And Sweet Potato

My daughter is crazy for spicy food and she is also in the middle of midterms so I decided to try a recipe that was just posted on Bon Appetit's Editor's blog.

It's a spicy curry soup with a distinct sweetness from the lemon-grass and coconut milk. I purchased the ingredients from City Market in Burlington. I was unable to find chili paste so I added a half teaspoon hot chili oil at the end. I also didn't add the fish sauce because that taste doesn't usually appeal to me, too fishy.

In the middle of all this prepping a friend emailed me; Are you here? I had to laugh...where's here...still waiting for his answer.

Anyway, here's the recipe and the link to their site is above. It's a great soup and really easy, don't be put off by the long list of ingredients. Also, the sweet potatoes are great and don't forget sliced limes...the juice freshens up the whole bowl.

p.s., I took this picture in Brazil, they make incredible hot, spicy sauces, every street vendor has their own collection.

Spicy Curry Noodle Soup With Chicken And Sweet Potato
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 cans, 14-ounces each unsweetened coconut milk
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 jalape├▒o chiles, 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 chili paste. Add 1/2 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. 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, green onions, cilantro, and chiles over soup. Garnish with lime wedges and serve.

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