Spicy Curry Noodle Soup with Chicken


1 Tbsp vegetable oil

3 garlic cloves, chopped

2 Tbsp minced lemongrass

2 Tbsp minced peeled fresh ginger

3 Tbsp curry powder

2 (14 oz) cans unsweetened coconut milk

5 cups chicken broth

2 1/2 tablespoons fish sauce 

2 tsp sugar

3/4 pound skinless boneless chicken thighs, thinly sliced

2 cups 1/2-inch cubes peeled sweet potato (about 1 large potato)

1 pound dried rice vermicelli noodles or rice stick noodles

2 c snow peas, trimmed and cut in bite size pieces

For garnish

1/2 cup thinly sliced red onion

1/4 cup thinly sliced green onions

1/4 cup chopped fresh cilantro

3 red chilies or 2 red jalapeño chilies, thinly sliced with seeds

1 lime, cut into 6 wedges


Heat oil in heavy large saucepan over medium heat. 

Add next 3 ingredients; stir until fragrant, about 1 minute. 

Reduce heat to medium-low and stir in curry powder. 

Add 1/2 can of coconut milk and stir until thick, about 2 minutes. Add remaining coconut milk, broth, fish sauce, and sugar; bring broth to boil. 

Reduce heat to medium low and add chicken; simmer until chicken is cooked through, about 10 minutes.

Cook sweet potatoes in large pot of boiling salted water until tender, about 7 minutes.  Drain and add to soup pot.  

Cook noodles until just tender but still firm to bite, about 6 minutes. Drain and add to soup pot. (hint: cut them up a bit before adding to soup)

Cook snow peas until bright green, about 30 seconds, drain and add to soup pot.

Serve in bowls and add garnishes as desired.

© Deer One Publishing 2021