Spicy Curry Noodle Soup with Chicken and Sweet Potato recipe. 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. 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. 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. Excellent recipe.

Sweet potato adds sweetness and nutrients to this easy version of a homestyle favorite. Watch the video to learn how to cut a sweet potato for this deep-dish shepherd's pie. Crock Pot Chicken Quarters Recipe. Social Sharing Share. Share “Spicy Curry Noodle Soup with Chicken and Sweet Potato” on Facebook; Share “Spicy Curry Noodle Soup with Chicken and Sweet Potato. Black Bean and Sweet Potato Chicken Enchilada Skillet is a healthy, 1 skillet, gluten-free dinner recipe that my entire family loved!

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

Here is. my stab at it with a few modifications. This was really great. I didn't have the patience 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. Caribbean Rum Punch. 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.

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.

Would recommend breaking noodles before putting them in pot or cut noodles with kitchen shears. 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! 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! 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.

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.

This was the most unbelievably good thing I have eaten in a long time. I don't even know what else to say about it. I made it exactly like the recipe said, except I was a bit short on coconut milk and chicken broth, so made up the difference using vegetable broth. Yum! Very good. I didn't add sweet potato, and used shrimp instead of chicken. I just sautéed the shrimp separately and added at the end. No need to Blanche the snow peas, either. Well received. Just made this, great comfort food!

A couple tricks to make it faster- I cooked the sweet potato and chicken in the broth. Not sure why the recipe has the sp being cooked separately.

Also, since snow peas were very expensive, I substituted baby spinach- no need for cooking, just put in the bottom of the bowl and pour hot broth over. I wasn't sure if yellow curry was the same as green curry- couldn't find yellow, but green seemed to work just fine! Also, I am a spice wimp, and this was spicy, even without the extra peppers.

I'll tone it down next time. I followed this with the only change being I used 2 cans of low fat coconut milk. And I must say that it really was not worth all the work. It was good but nothing else. It left me wanting more dumpling appetizers and less main course.

I made this curry tonight, subbing the sweet potato for an actual pumpking that I baked the curry inside of. The end results were amazing, scraping bits of pumpkin flesh with each bite of curry. This soup was delicious and made a great presentation with all of the toppings. Would definitely make it again. We absolutely loved this soup.. Also, easily adaptable to use the veggies you have on hand. This recipe is amazing.

You can't go wrong. All I can say is AWESOME! It has been hard to find great Thai recipes. I used red thai paste, gave it a little sweeter taste. Well done! Nice flavors, definitely not bland; though I might turn down the spice by 1 Thai chile. Used lite coconut milk and Japanese sweet potatoes.

Delicious! A fantastic soup with a few tweaks needed. Couldn't find lemongrass but hardly missed it. I used an extra tablespoon of curry paste to kick up the curry flavor - definitely made a difference. And I substituted a cup and a half of stock for the second can of coconut milk to cut down on calories. It made the soup more brothy and brought out the curry flavor too.

Finally, I substituted zucchini for sweet potato to cut down on the carbs (but still used noodles; maybe half of what was recommended). The chicken cooked in the broth is genius! I made this for my husband as he had a cold and he almost finished the whole pot. Not terribly time consuming, just need to work efficiently.

Will definitely add to the repertoire. I love this soup! I made it pretty much to the recipe but only used half the noodles, also had to improvise a bit with the curry pastes/sauces I had around.

Kale and Sweet Potato Salad with Chicken Recipe. Whisk together lemon juice, mustard, honey, and 1/2 teaspoon of the salt until combined. While whisking, slowly drizzle in 4 tablespoons of the oil to emulsify. Set aside. Preheat oven to 4. F. Toss together sweet potatoes and 1 tablespoon of the oil, 1/2 teaspoon of the rosemary, and 1/4 teaspoon each of the salt and pepper.

Spread in a single layer on one end of a large rimmed baking sheet. Rub chicken with remaining 1 tablespoon oil, and place on other end of baking sheet, skin side up. Sprinkle with remaining 1/2 teaspoon rosemary, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

Roast in preheated oven until sweet potatoes are tender (stirring potatoes once halfway through) and chicken is golden brown and a thermometer inserted in thickest portion registers 1. F, about 2. 0 minutes. Let sweet potatoes and chicken cool.

Meanwhile, melt butter in a small skillet over medium. Add sugar, and cook, stirring constantly, until dissolved, about 1 minute. Add pecans, and cook, stirring, until sugar mixture no longer sticks to the pan and instead coats the pecans. Remove from heat. Spread pecans in a single layer on parchment paper; cool completely, 1. Cut chicken into 1/2- inch slices. Combine kale and sweet potatoes in a large bowl; drizzle with half of the dressing, and toss gently to coat.

Divide mixture among 4 plates; top with sliced chicken and candied pecans. Drizzle with remaining dressing.