I have a confession to make: I think I have a Pinterest problem.
For those of you unfamiliar with Pinterest it is essentially a virtual cork board. Remember cork boards? You probably had one on your wall in middle school with pictures of Salt N’ Pepa, INXS, and the Fresh Prince of Bel Air on it. (Or maybe that was just me…)
Anyhow, I have become almost obsessed with finding cool images of food/signs/flowers/home interiors, etc. on Pinterest and last night found myself up until almost midnight (aka waaaaay past my weeknight bedtime) pinning pretty images to my boards. (If you’re already on Pinterest or are persuaded to join after reading this and care to follow me, my username is baxterandmain. Little plug.)
All of this is leading me to a blog-related point or two. 1) I need to step my food photography game up, big time. 2) I need to get a real logo/header because I am tired of the up-close brownie shot. Real tired of it. Point 1 can be aided with natural sunlight (which should be more plentiful in Wisconsin in the next month or so, fingers crossed) and more thought put into the mise en scene of my pictures (and maybe a proper camera at a later date.) As for point 2 I am real lucky to have a talented friend who has volunteered to help in this endeavor which brings me full circle as I have been looking for inspirational images on Pinterest to give to her to create some artwork for this here site. So there we go.
And now the food! I made some wonderful sweet potato chicken curry noodle soup to go along with the Thai iced tea for you!
Vegetarians please note that this dish could easily be made with tofu instead of chicken and sub vegetable broth for chicken broth and I bet it’d still be as amazing.
It’s spicy, a little sweet, and incredibly flavorful. You will love it! Unless spicy and curry is not your thing. In that case stay tuned for butternut squash lasagne in my next post!
Spicy Curry Noodle Soup with Chicken and Sweet Potato (by Mai Pham from Bon Appetit magazine)
- 2 tablespoons vegetable oil
- 3 tablespoons chopped shallots
- 3 garlic cloves, chopped
- 2 tablespoons minced fresh lemongrass* (from bottom 4 inches of about 3 stalks, tough outer leaves discarded; NOTE: if you can only find dried lemongrass in your grocery store you will only need about 1 tablespoon as it is more potent in dried form)
- 2 tablespoons minced peeled fresh ginger
- 2 tablespoons Thai yellow curry paste*
- 2 tablespoons curry powder
- 1 teaspoon hot chili paste (such as sambal oelek)*
- 2 13.5- to 14-ounce cans unsweetened coconut milk,* divided
- 5 cups low-salt chicken broth
- 2 1/2 tablespoons fish sauce (such as nam pla or nuoc nam)*
- 2 teaspoons sugar
- 3 cups snow peas, trimmed
- 2 cups 1/2-inch cubes peeled red-skinned sweet potato (yam; from about 1 large)
- 1 pound dried rice vermicelli noodles or rice stick noodles*
- 3/4 pound skinless boneless chicken thighs, thinly sliced
- 1/2 cup thinly sliced red onion
- 1/4 cup thinly sliced green onions
- 1/4 cup chopped fresh cilantro
- 3 red Thai bird chiles or 2 red jalapeño chiles, thinly sliced with seeds
- 1 lime, cut into 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 chili 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 temperature.
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 with scissors 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.