Spicy Curry Noodle Soup with Chicken and Sweet Potato

INGREDIENTS

3/4 lb

Chicken thighs, skinless boneless

2 cups

1/2-inch cubes peeled red-skinned sweet potato

1/4 cup

Cilantro, fresh

Garlic cloves

2 tbsp

Ginger, fresh

1/4 cup

Green onions

2 tbsp

Lemongrass

Lime

1/2 cup

Red onion

3 tbsp

Shallots

3 cups

Snow peas

Thai bird chiles or 2 red jalapeno chiles, red

5 cups

Chicken broth, low-salt

13.5- to 14-ounce cans Coconut milk, unsweetened

2 tbsp

Thai yellow curry paste

2 1/2 tbsp

Fish sauce

1 lb

Rice vermicelli noodles or rice stick noodles, dried

1 tsp

Chili paste, hot

2 tbsp

Curry powder

2 tsp

Sugar

2 tbsp

Vegetable oil