Monday, March 11, 2013

Spicy Thai Curry Soup with Chicken and Sweet Potato

I am obsessed with Thai food. I love the rich tapestry of flavors in each dish - the combination of sweet, salty, sour, and savory. I love the textures - juicy lime, crunchy peanuts, silky noodles. So, when I saw this recipe for Spicy Thai Curry Soup with Chicken and Sweet Potato in Bon Appetit, I knew I had to make it!

I changed a few things from the original recipe - namely that I made my own curry paste (because I do a lot of Thai-inspired cooking anyway) and that I used chicken breast instead of thighs, since that's what I had on hand.


Yellow Curry Paste 
Original recipe from


3 T lemongrass (I cheated and used the prepared kind from a tube)
1 tsp sambal oelek
1 shallot
1/4 of a red onion
2 inch piece of ginger
4 cloves of garlic
1 tsp coriander
1 tsp cumin
1/4 tsp cinnamon
2 T fish sauce
3/4 tsp turmeric
2 T brown sugar
1/2 tsp white sugar
1 T lime juice
1 T tomato paste

1. Blend all ingredients in a food processor until pureed.

Spicy Thai Curry Soup with Chicken and Sweet Potato
Garlic, shallots, and ginger
Rice noodles pre-soak
Rice noodles post-soak


3 T minced shallot
3 cloves garlic, chopped
2 T prepared lemongrass or finely minced fresh lemongrass
2 T freshly grated ginger
3 T yellow curry paste
2 T curry powder
1 T sambal oelek
1 can coconut milk, divided
6 C chicken broth
2 1/2 T fish sauce
2 T white sugar
1 T brown sugar
3 C frozen snow peas
1 large cubed sweet potato
3/4 LB chicken breast, sliced
1 LB rice noodles.

1. In a large soup pot, saute shallots, garlic, lemongrass, and ginger for 1 minute, or until fragrant.
2. Stir in yellow curry paste, curry powder, and sambal oelek. Cook 1 minute.
3. Add half of the coconut milk, stirring well, until thick and fragrant.
4. Add remaining coconut milk, chicken broth, fish sauce, and sugars. Bring to a boil, stirring frequently.
5. Lower heat slightly and add cubed sweet potato. Cook for 5 minutes. 
6. Bring to a simmer. Add sliced chicken and cook until done, about 10 minutes.
7. Add snow peas and cook 3-5 minutes.
8. Make the rice noodles: Put the dried noodles in a large bowl. Pour boiling water over the noodles, and let them soak for about 8 minutes, or until al dente.
9. Add noodles to bowls. Pour soup over noodles. Garnish with cilantro, sliced red onion, sliced jalapeno, green onion, extra sambal olek, and pickled radishes (sliced radishes + rice vinegar, sugar, and sambal oelek, left to marinate in the fridge for 2-3 days).

Finished product: A little spicy, a little sour, a little sweet, richly flavored broth and delightfully crunchy garnish.

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