Ingredients
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
Directions
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.