I love this recipe because it’s so flexible. You can add boneless meat pieces from a rotisserie chicken (readily available at your local Costco, Safeway, or Whole Foods) to it at the end to make it a non-vegetarian meal, or you can add whichever vegetables you are crazy about 🙂 or that are in season! I have denoted some optional ingredients with a (*) that you can easily omit to make the dish vegetarian or low-carb (i.e. no noodles!). If you feel experimental, you can even add lamb cubes, pieces of fish and make it a fish curry, or even frozen or fresh shrimp! If you love your carbs, feel free to serve this over brown or white rice for a different dimension of flavors.
SERVING SIZE: 4-6
Ingredients (Please note * denotes an optional ingredient – the dish is perfectly delicious without these too!)
2 tablespoons vegetable oil
3 tablespoons chopped shallots
4 garlic cloves, minced (or you can use store-bought chopped garlic)
1 tablespoons minced lemongrass* (from bottom 4 inches of about 3 stalks, tough outer leaves discarded)
1 tablespoons minced peeled ginger (I freeze peeled ginger pieces and when I need it, I zest it and it’s wonderful and convenient!)
1 tablespoons Thai yellow curry paste
1 tablespoons curry powder
1-1.5 cans unsweetened coconut milk (13.5-14 ounces each), divided
2 cups chicken broth (or vegetable broth to make it vegetarian – store bought or homemade!)
2 tablespoons fish sauce (such as nam pla or nuoc nam)*
2 teaspoons sugar
1 cups of 1/2-inch cubes peeled sweet potato or ‘yam’ (can be red-skinned or not)
1/2 can of baby corn, rinsed and drained
1/2 can of bamboo shoots, rinsed and drained
1 cups of shelled, frozen organic edamame / soy beans (available in your local asian market!)
1 bunch (or more, if desired) dried rice vermicelli noodles or rice stick noodles*
thinly sliced red onion
thinly sliced green onions
chopped fresh cilantro
Thai bird chiles or 2 red jalapeño chiles, thinly sliced with seeds (for added spice!)
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. Stir for 30 seconds to let it cook. Now add all 3 cans of the coconut milk, chicken broth, fish sauce, and sugar. Using a whisk, incorporate everything together (sometimes coconut milk has thicker parts that need whisking), and bring to boil.
Add sweet potato and cook for about 7 minutes on low-medium heat, maintaining a simmer. Now add frozen edamame, baby corn, and raw noodles and cook for another 5-8 minutes.
Cover pot with lid and turn heat to lowest setting to keep warm until you serve. (Note: Make sure you taste a piece of your sweet potato before you serve it to make sure it’s cooked through – you should be able to easily prick it with a fork!).
Garnish with options such as: chopped red onion, green onions, cilantro, and chiles over soup. Garnish with lime wedges, if desired, and serve.