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