Spicy Curry Noodle Soup with Chicken and Sweet Potato

epicurious.com

mjlevo

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 13.5- to 14-ounce cans unsweetened coconut milk,* divided

5 cups low-salt chicken broth

2 ½ tablespoons fish sauce (such as nam pla or nuoc nam)*

2 teaspoons sugar

3 cups snow peas, trimmed

2 cups ½-inch cubes peeled red-skinned sweet potato (yam; from about 1 large)

1 pound dried rice vermicelli noodles or rice stick noodles*

¾ pound skinless boneless chicken thighs, thinly sliced

½ cup thinly sliced red onion

¼ cup thinly sliced green onions

¼ cup chopped fresh cilantro

3 red Thai bird chiles or 2 red jalapeño chiles, thinly sliced with seeds

1 lime, cut into 6 wedges

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