Text 4298, 97 rader
Skriven 2010-11-28 06:11:00 av Dave Drum (1:124/311)
Ärende: Gourmet 016
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spicy Curry Noodle Soup W/Chicken & Sweet Potato
 Categories: Soups, Pasta, Poultry
      Yield: 6 servings
 
      2 tb Vegetable oil
      3 tb Chopped shallots
      3 cl Garlic; chopped
      2 tb Minced lemongrass *
      2 tb Minced peeled fresh ginger
      2 tb Thai yellow curry paste
      2 tb Curry powder
      1 ts Hot chile paste
     28 oz Canned unsweetened coconut
           Milk; divided
      5 c  Chicken broth
  2 1/2 tb Fish sauce
      2 ts Sugar
      3 c  Snow peas; trimmed
      2 c  1/2" cubes peeled
           Red-skinned sweet potato
      1 lb Dried rice vermicelli
           Noodles or rice stick
           Noodles*
    3/4 lb Chicken thighs; skined,
           Boned, thin sliced
    1/2 c  Thin sliced red onion
    1/4 c  Thin sliced green onions
    1/4 c  Chopped fresh cilantro
      3    Red Thai bird chilies or
           =OR=-
      2    Red jalapeño chilies; thin
           Sliced, w/seeds
      1    Lime; in 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
  chile 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 temp.
  
  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 withscissors 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.
  
  * (from bottom 4 inches of about 3 stalks, tough outer
  leaves discarded) Available at some supermarkets, at
  specialty foods stores and Asian markets,and online from
  adrianascaravan.com.
  
  Mai Pham
  
  Makes 6 servings
  
  Bon Appétit - Features | January 2008
  
  Meal Master Format by Dave Drum - 26 February 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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