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Spicy Curry Noodle Soup with Chicken and Sweet Potato

Spicy Curry Noodle Soup with Chicken and Sweet Potato

Ingredients

  • 2 tablespoons vegetable oil
  • 3 tablespoons chopped shallots
  • 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)
  • 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

Recipe Preparation

  • 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.

Reviews Section

Spicy curry noodle soup with chicken and sweet potato

Add next 4 ingredients stir until fragrant, about 1 minute.

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.

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.

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.

Let stand at room temperature.)

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.

*Available at some supermarkets, at specialty food stores and Asian markets, and online from adrianascaravan.


Cow Tales by a CowGirl Cook Cooking, Food, Recipes, and Traveling in the Pacific Northwest

Here I sit, MacBook in lap, absorbing my beautiful surroundings. The bracken ferns provide a lovely setting in my backyard, as do the native huckleberry bushes. In September I will likely spend an entire day harvesting huckleberries and perhaps have approximately three cups worth. Just enough to make a huckleberry sauce that should be delightful on cheesecake custard. Awe, the warmth of summer is upon us. Of course that’s Pacific Northwest warmth, which means my house is 67 degrees and my furnace has officially been turned off until fall’s chilly days once again arrive.

Spring and fall are my two favorite seasons. Spring is a rebirth. You see fields of baby calves following their mothers dutifully around the barnyard. Baby goats and sheep line the fenced pastures of the local farms. The greenery bursts forth with such an intensity, pushing blooms outward and making spring blossom. The beauty in spring is that everything once again is born.

Fall is beautiful in it’s own way. It’s a time of death, or hibernation, if you will. Fall’s beautiful colored landscape looks like an artist’s palette – a dab of orange here, a splash of red there, yellow contrasting in between. It’s just a perfect masterpiece on an easel.

It’s ironic that my two favorite seasons are birth and death. Yet somehow the comfort I find in both is what makes me love living in the Pacific Northwest. It’s what always draws me home no matter where I may travel.

Last night I was inspired to once again cook Bon Appetite’s “Spicy Curry Noodle Soup with Chicken and Sweet Potato.” Something about the spicy curry with noodles and sweet potatoes sounded so comforting. There are a few things I changed in the recipe. First, I used fresh rice vermicelli noodles and I added them at the very end and didn’t pre-cook them. They only take approximately 2-3 minutes to cook and the fresh noodles are heavenly. I also used one red and one green jalapeno chile. I’m also a big fan of Trader Joe’s Light Coconut milk. While I won’t use it for baking due to the necessary coconut milk fat content required for sweets, I do use it in curries to help lighten the calorie content.

On the side I served sliced cucumbers, tomatoes, and radishes in an Asian style dressing. (Approximately 2 large peeled sliced cucumbers, 1 large sliced tomato, 4 small sliced radishes, 1 tbsp. sesame oil, 1 tbsp. apple cider vinegar, 1 tsp. sugar, 1/2 tsp. salt.) If you have a hearty, whole-grain bread, it will soak up all the delicious spicy curry broth, too.

Bon Appétit | January 2008

Spicy Curry Noodle Soup with Chicken and Sweet Potatoes

2 tablespoons vegetable oil

3 tablespoons chopped shallots

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

2 1/2 tablespoons fish sauce (such as nam pla or nuoc nam)*

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

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.

*Available at some supermarkets, at specialty foods stores and Asian markets, and online from adrianascaravan.com.

Full credit for this recipe is given to Bon Appétit. Click here for more information.


Recipe Summary

  • ¼ cup curry powder, divided
  • 2 tablespoons garlic powder
  • 1 tablespoon seasoned salt
  • 1 tablespoon onion powder
  • 2 teaspoons salt
  • 1 sprig fresh thyme, leaves stripped
  • 1 pinch ground allspice, or more to taste
  • salt and ground black pepper to taste
  • 2 ¼ pounds whole chicken, cut into pieces
  • 3 tablespoons vegetable oil
  • 3 cups water
  • 1 potato, diced
  • ½ cup chopped carrots
  • 2 scallions (green onions), chopped
  • 1 (1 inch) piece fresh ginger root, minced
  • 1 Scotch bonnet chile pepper, chopped, or to taste

Whisk 2 tablespoons curry powder, garlic powder, seasoned salt, onion powder, salt, thyme leaves, allspice, salt, and pepper together in a bowl. Add chicken and coat with curry mixture until curry mixture is wet and sticks to chicken.

Heat oil and 2 tablespoons curry powder in a large cast-iron skillet over high heat until oil is hot and curry powder changes color, 2 to 3 minutes. Add chicken to the hot oil mixture and reduce heat to medium. Add water, potato, carrots, scallions, ginger, and chile pepper to skillet.

Cover skillet and simmer until chicken is no longer pink in the center and gravy is thickened, allowing chicken to cook undisturbed for last 15 minutes of cooking, 30 to 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken to a serving dish continue simmering gravy, uncovered, to thicken (if needed). Serve chicken with gravy.


Spicy Sweet Potato “Noodle” Soup

Oh, hi. My nose is running and my mouth is on fire and I’m a happy, happy girl. Is there anything better than a curry noodle soup? How about a sweet and spicy noodle soup? What about a PALEO and HEALTHY noodle soup? Oh yeah. Now we’re talking.

I’ve been wanting to try sweet potato noodles for a while now. I’m definitely dabbled in the beginner-level veggie noodles like spaghetti squash and zoodles, but had yet to tackle the daunting sweet potato noodle, (swoodles. ).

Was it so daunting, though? Not so much. They are easily spiralized with a spiralizer, (or if you don’t have one, you can cut them into long, thin 1/8″ thick noodles with a knife).

So here I was in my neighborhood Publix shopping for sweet potatoes to turn into noodles, and what do I find.

PRE-MADE SWEET POTATO NOODLES BABY.

You better believe I bought them.

So I’m TECHNICALLY still a swoodle-making virgin, but I’m not even mad.

So anyways, this sweet and spicy noodle soup combo was really hitting the spot tonight. Not summer food, you say? I say this gluten free noodle substitute is the DEFINITION of skinny summer food, (plus, spicy food increases your metabolism!). And perfect for easy summer work lunches because they crank that A/C up, you know what I’m sayin’?


  • 1 Tbsp extra virgin olive oil
  • 5 cloves garlic, minced
  • 1 Tbsp fresh ginger, minced
  • 1 jalapeno, thinly sliced
  • 2 Tbsp red curry paste
  • 14 oz. can light coconut milk
  • Dash of cinnamon
  • Salt & pepper
  • Zest of 1 lime
  • 8-10 oz. boneless, skinless chicken breast
  • 1 large sweet potato, spiralized or cut into long, thin ⅛" thick "noodles"
  • 1 Tbsp honey
  • Cilantro for topping
  1. Heat a medium-sized soup pot over medium heat and add a Tbsp of extra virgin olive oil.
  2. When the oil is hot, add the garlic, ginger, and jalapeño. Stir and cook for no more than 30 seconds before adding the red curry paste.
  3. Stir and cook 30 more seconds, and then add the can of coconut milk. Go to the sink and refill the can with 14 oz water and add that to the pot. Stir.
  4. Season soup with a dash of cinnamon, salt and pepper. Zest a lime over the pot and stir.
  5. Increase the heat to high until the soup begins to boil. Once it reaches a boil, lower the heat to medium-low.
  6. Add the whole chicken breast so that it's completely covered by the liquid. Cover the pot and let simmer for 20 minutes, (you're essentially poaching the chicken breast).
  7. When the chicken is cooked through, remove the chicken on to a cutting board and shred with two forks into bite-sized pieces. Return the chicken to the soup.
  8. Add the sweet potato "noodles" and honey, stir, and let simmer on medium-low heat for 5 minutes until the sweet potato "noodles" are soft.
  9. Serve the soup with fresh cilantro as a garnish.

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Spicy Curry Noodle Soup with Chicken and Sweet Potato - Recipes

I've been looking to recreate Buddha's Belly's Spicy Tom Yom Koon soup for a while now and even though this recipe isn't really it, I thought it would satiate the craving and make for a good culinary challenge, or, what the laymen refer to as a bon appetempt . I'm happy to say, it didn't let me down on either front.



The part of the challenge of every attempt that isn't captured via photos is the gathering of ingredients, and this soup was the most difficult to date. Check out just some of things we had to buy:
And after four grocery stores, and two specialty food shops, we still couldn't find yellow curry paste and decided to substitute with the readily available red curry paste, which explains why our version isn't as yellow as b on appélittleheadsupontherarityofyellowcurrypastewouldvebeennice .

Here seems like a good time to catalog our many screw-ups:

1. buying light coconut milk. Thought I would sneak it in there and we wouldn't even notice, but this time my nod towards the healthy backfired and the soups richness and creaminess suffered. (My bad.)



3. forgetting to add sugar to the stock. ( matt's bad, if you ask me.)

4. Not asking the Whole Foods butcher to take the bones out of the thigh pieces. (My bad.)

5. Gifting Shalom Auslander's Foreskin's Lament to Matt's Dad and sister after hearing only the second chapter on This American Life. (While hilarious and moving, this book - the title alone should've tipped us off - makes for a bit of an awkward gift to the in-laws.) (Matt's and my bad.)

Anyway, let's give thai food some credit for its color palette.


The end result is really one part noodles, one part soup and one part garnish. The noodles go into the bowl first, followed by the broth (with the sweet potato and chicken) and then, as garnish, the onions, cilantro, peppers, snow peas and lime.
Final verdict: the soup was spicy and refreshing, but truth be told, it was a little bland. Adding salt helped, but the full fat coconut milk and the two tablespoons of sugar were sorely missed.

In short, we made soup. It tasted pretty good. It's Father's Day and I've blogged instead of sent gifts off. (My BAD.)


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This collection of noodle soup recipes offers some of the greatest comfort food dishes ever created.

Noodle soups are enjoyed in many iterations by many cultures. The mighty Vietnamese pho is a favourite, but needn't always be beefy and rich. Thuy Pham of The Little Viet Kitchen offers up a fragrant, light chicken pho recipe for a beautifully delicate yet full-flavoured broth. Vietnam isn't all about pho, though, as Leyla Kazim proves with her spicy Bún bò Huế recipe.

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I’ve had this soup recipe in my recipe scrapbook for 2 years and finally (FINALLY!) got around to trying it.

As you may have guessed, I’m currently kicking myself for waiting long. It’s positively delicious!

I tinkered around with the spice level a bit and used easy-access sweet potato in place of the pumpkin the original recipe called for… I even tested it for both the stove-top and Instant Pot, WOOT! Now this is the part where I beg you not to be like me, and save this bookmarked for 2 years without trying it. Y’all are smarter than that.

I always keep a few packages of garlic naan in my freezer to make flatbread pizzas and dunk into curry. These bad boys came in handy the following day, when the sweet potato fell apart during reheating and the soup turned into this lusciously thick soup + curry hybrid.

I warmed up a little naan, tore it into pieces, and dunked it into the soup as I ate. Holy cow it was good! I think I’ll be serving this soup with naan from here on out!


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