I present for your souping pleasure a thai-rrific soup comprised of a thai-phoon of flavor and thai-talizing delights.
Ok, I admit, that last one was a bit of a stretch but seriously, make this soup. I smooshed together two recipes, one for chicken khao soi and another for spicy curry noodle soup and the result is a spicy, sweet, sour, delightful bowl of yum.
- 2 sweet potatoes, peeled and diced
- 2 shallots, chopped
- 3 garlic cloves, chopped
- chili paste
- 1 can plus a bit more of coconut milk
- A quart or so of banging homemade chicken stock
- 2.5 tbls of fish sauce
- 1 tbl brown sugar
- 2 chicken breasts from a chicken you hack yourself =( // =)
- thinly sliced jalapenos and red onions
- raw sugar snap peas
- a slice of lime
- vermicelli noodles
I covered the sweet potatoes in some leftover turmeric chicken gravy plus some ginger, lemongrass, chili paste, a touch of evoo and some salt. Roast them until they’re tender and browning slightly.
Meanwhile, cut up your chicken. I had never done this before and found it both sad and satisfying. There are lots of helpful videos online to guide you through your first time, I watched this one a bunch before starting. I can say with certainty that I will never look at a piece of chicken the same way again. As an added bonus, I used the rest of the chicken to make a double chicken stock that is amazing.
Saute shallots, garlic, ginger, lemongrass and half a tin of yellow curry paste until the kitchen is intoxicatingly fragrant. Add a few tablespoons of the solid part the congeals at the top of a can of coconut milk and simmer until everything really melds together. Then add the rest of the coconut milk, the chicken stock, and the chicken. Bring to a boil and then simmer until the chicken is done.
When the chicken is ready, (10-20 minutes) remove it from the broth and shred it. Add it back to the pot along with the sweet potatoes. Meanwhile, cook your vermicelli noodles.
Serve soup over the noodles and top with red onion, jalapenos, a slice of lime and raw sugar snap peas.