Text 16289, 93 rader
Skriven 2014-08-27 07:19:20 av Dave Drum (1:261/38)
Ärende: Chile 7392
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Spicy Curry Noodle Soup w/Chicken & Sweet Potato
 Categories: Soups, Pasta, Poultry, Chilies
      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=+
      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

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... The smaller the mind the greater the conceit - Aesop

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)