Tuesday, March 8, 2011

Tuesday Food Day

Thai Spicy Curry Noodle Soup


If you are a fan of Thai food/ curry/ spicy food-you are in for a treat!  I cannot tell you how unbelievably good this was.  Yes, pretty time consuming but so worth it and a lot of leftovers!!!!  I should have changed the name to Spicy Shrimp Noodle Soup because that was the first thing I changed.  There were some other major tweaks made purely as a result of my laziness and unorganized life. As you will see under the prep section, you can make most of this ahead. I will include those changes in blue.


  • 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)(did not add bc could not find at Harris Teeter) would have been an awesome addition!!!
  • 2 tablespoons minced peeled fresh ginger
  • 2 tablespoons Thai yellow curry paste(thought we had some, we didn't-oops)
  • 2 tablespoons curry powder
  • 1 teaspoon hot chili paste (such as sambal oelek)
  • 2 13.5- to 14-ounce cans unsweetened coconut milk, divided(again, an oversight, only one can)
  • 5 cups low-salt chicken broth(added 2 more cans of chicken broth to compensate for lack of coconut milk)
  • 2 1/2 tablespoons fish sauce (such as nam pla or nuoc nam)
  • 2 teaspoons sugar
  • 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(no chicken, only SHRIMP)
  • 1/2 cup thinly sliced red onion(no 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(not necessary bc already pretty spicy)
  • 1 lime, cut into 6 wedges


  • 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.

Read More http://www.bonappetit.com/recipes/2008/01/spicy_curry_noodle_soup_with_chicken_and_sweet_potato#ixzz1FaWjrIFb


Natalie {Designer Bags and Dirty Diapers} said...

That looks so tasty. I love your new Tasty Tuesdays. I am always looking for recipes to try. Oh and I bought that candle you blogged about at Target this week, smells like pure heaven and I love the price!

Post a Comment