Monday, November 23, 2015

Curry sweet potato chicken noodle soup

El Nino has yet to impress me. I find myself possibly, in the very slightest of ways, wanting snow. I'm sure I will get over this small desire soon enough. Snow will anger me with its wanton ways and I will hope to never seen it again. But for now I can't fight the urge to watch it fall outside my window cup of hot chocolate in hand.

Even without the snow, my food cravings have completely shifted. So when the weather man said 6" of snow would fall this week and it didn't, I still wanted soup. Noodle soup. I also happen to be in possession right now of 6 tons of potatoes, root vegetables, and winter squash. This year we elected to extend our farm share through the winter. I love it. I really do. It matters where your food comes from, how it is grown, and who grows it. Now seven months a year I know exactly where my food comes from. I visit the farm every Wednesday to pick up a bounty. I will be making 100 varieties of pumpkin and butternut squash soup, bread, and pasta until February and I will enjoy every moment of it.

This soup was the perfect antidote to my need for something warming and used up some of my large supply of potatoes. The curry gives it all the kinds of warming spices you are wanting this time of year. The coconut milk gives it a little richness without the addition of dairy. Snow or not it's deeply satisfying.

Curry sweet potato chicken noodle soup
Adapted from Bon Appetit, serves 6

2 tablespoons olive oil
1 red onion, sliced
3 garlic cloves, minced
1 jalapeno, seeded and minced
2 tablespoons, minced and peeled ginger
2 tablespoons Thai red curry paste, found in the Asian aisle of your grocery store
1 tablespoon garlic chile paste, also found in the Asian aisle
2 tablespoons curry powder
2 14 ounce cans light coconut milk
5 cups chicken broth
2 tablespoons fish sauce (Asian aisle)
2 teaspoons sugar
2 cups sweet potatoes, chopped into 1/2" cubes
1 pound dried pad thai rice noodles (Asian aisle)
3/4 pound chicken breast, cut into 1" cubes
1/4 cup cilantro
1 lime, cut into wedges

Heat olive oil in a large saute pan over medium high heat. Once hot, add onion, garlic, jalapeno, and ginger. Cook stirring occasionally until the onion is translucent, 7-8 minutes. Add in curry paste, garlic chile paste, and curry powder and stir until fragrant, about 2 minutes. Add in coconut milk, chicken stock, fish sauce, and sugar. Bring to a simmer and then turn to low to keep warm while you prepare the sweet potatoes and noodles.

Bring water to boil in a large sauce pan. Add sweet potatoes and boil until slightly softened, 7-8 minutes. Remove sweet potatoes with a slotted spoon and put on a plate to reserve for later. Use the water you boiled the sweet potatoes in to cook the rice noodles according to package directions.

Increase the heat on the stock to medium and bring to a simmer. Add chicken and cook 10-15 minutes until cooked through. Turn off heat and add back in sweet potatoes.

Place rice noodles in individual bowls, pour broth over the top, and serve with lime wedge and cilantro.

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