Spicy Curry Noodle Soup with Chicken and Sweet Potato

I've used the flavour base of this soup twice now, once with chicken and once without, upped the vegetable content with chunks of carrot, broccoli, cauliflower, canned baby corn, and baby bok choy and Shanghai bok choy. Used only 1 can of coconut milk and increased the amount of broth. Very satisfying. Will try it with chunks of firm tofu (smoked if I can get it) and shrimp.

• waterdragon

• Toronto Canada

• 8/22/2020

I finally had some lemongrass on hand which is never available in my supermarket . I followed the recipe exactly with the exception of using green curry paste instead of yellow . I thought it was both beautiful and delicious. My family loved it as well . Definitely will make again .

• scunningham

• White Plains, NY

• 1/27/2020

Both bright and a comfort food. Best of all it is an excuse to go to the Asian Market for red skin sweet potato. I'll make this again.

• oldhousepoor

• Omaha ne

• 10/6/2017

I have made this several times since it was published in Bon Appétit. There is a fair amount of prep involved and the timing to cook all the ingredients is a little fussy, but I must say that this is an absolutely delicious, filling and satisfying soup.

• dwoodman24

• Connecticut

• 1/21/2017

Great recipe! Amazing flavor. Well done. The only thing I would change to save some time is I would cook the potatoes and chicken together. I found it to be an unnecessary step.

• Anonymous

• Portland, ME

• 12/21/2016

Excellent recipe. The sweet potatoes and curry form a unique and interesting combination. I loved it and I'm sure I'll make it again soon.

• kendalljacobsen

• Albany, NY

• 12/15/2015

Really good recipe...especially on a cold day! Here is my stab at it with a few modifications: http://neonmarkt.com/2014/09/15/thai-inspired-chicken-noodle-soup/

• erickellan

• Vienna, Austria

• 9/17/2014

这是真正伟大的。我没有耐心to blanch the snow peas or cook the noodles separate so I just tossed everything in the pot at appropriate points during the boil to get the right tenderness on each item. Really the only negative effect I found is that the noodles absorb a lot of the broth and reduce the soupiness of the result quite a bit. I'm also not a sweet potato fan, so I left them out, and put carrots in instead. I was going to use zucchini at the suggestion of another reviewer, but it's out of season. I'm actually glad that I did not because the soup is already sweet enough and I don't think zucchini would have helped to balance it. To be honest I don't think 2 tablespoons of sugar was necessary either. Anyway, I'm being a perfectionist, this recipe is delicious.

• thespiff

• Philadelphia, PA

• 3/23/2014

Store was out of yellow curry paste, so made with green. Still was delicious. Took longer than I thought it would to make, but was worth it.

• cleop3

• Seattle, WA

• 2/23/2014

Pretty good recipe, but I found it rather cumbersome to eat. Snowpeas and noodles were not spoon friendly - you really need chop sticks a spoon to eat this! Might try to make this again with modifications, but don't love it enough to make this exact recipe again.

• linder023

• Hoboken, NJ

• 2/17/2014

excellent recipe a lot of steps. failed to put in the red onion and used green instead of red curry. Would recommend breaking noodles before putting them in pot or cut noodles with kitchen shears.

• lynease

• atlanta,ga

• 2/9/2014

Excellent! Modifications (because store didn't have everything) included shrimp in place of chicken, green curry paste instead of yellow and butternut squash (bc it was precut and ready to go) in place of sweet potato. Added some fresh spinach to bottom of everyone's bowl. Huge hit with the family!

• txbrneyes2

• Austin, TX

• 1/28/2014

Love this recipe, it was absolutely delicious. I couldn't find yellow curry paste so I used green instead. The flavours meld together nicely and the garnishes add that little bit extra. This one is a keeper!

• sandersson

• Helsingborg, Sweden

• 1/24/2014

I made this soup last night and it was excellent. It also has beautiful presentation when served to guests, and they can decide how many noodles and other fillings they want. Next time I'll try it with shrimp instead of chicken. The prep would be made simpler by cooking the snow peas and sweet potato in the chicken broth. Use one less pot that way.

• ldubravcic

• Vancouver, BC

• 10/20/2013

We followed this almost exactly. We didn't have lemon grass or yellow curry paste, so we subbed green curry paste, which was perfect! We also added blanched broccoli, cauliflower & fresh spinach to give it more veg (really, you could use whatever you have on hand within reason). We also used one full-fat coconut milk, one low-fat (but used a bit of coconut oil at the beginning with the canola oil). We didn't have fresh cilantro (used dried), shallots (used yellow onion) or green onions (omitted entirely). This is an excellent, excellent dish - enough to ponder making it again tonight.

• houseof4firstnames

• Portland, OR

• 10/13/2013