Spicy Thai Noodle Soup with Sweet Potato

Don't let the long list scare you! This is really quite easy and very good!

2 tablespoons vegetable oil
1 chopped shallot
3 garlic cloves, chopped
2 tablespoons minced lemongrass
2 tablespoons minced, peeled fresh ginger
2 tablespoons Thai yellow curry paste
1 tablespoons curry powder
1 teaspoon hot chili paste
2 14-ounce cans unsweetened coconut milk, divided
5 cups vegetable stock
2 tablespoons fish sauce
3 teaspoons sugar
3 cups snow peas, trimmed
2 large sweet potatoes, peeled, diced
1 pound dried rice vermicelli
1/2 cup thinly sliced red onion
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
2 red jalapeños, thinly sliced (deseeded)
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. Stir until thick and fragrant, about 2 minutes. Add remaining coconut milk, broth, fish sauce, and sugar; bring broth to boil. Keep warm.

Cook snow peas in large pot of boiling salted water until bright green, about 30 seconds. Using strainer remove peas from pot; rinse under cold water to cool. Set peas aside.

Bring water in same pot back to boil. Add sweet potato and cook until tender, about 18 - 20 minutes. Using strainer, remove sweet potato from pot and rinse under cold water to cool and set aside.

Again, 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.

Bring broth to simmer. Add sweet potato; stir to heat through, about 3 minutes. Heat noodles in microwave in 30-second intervals to rewarm. Divide noodles among bowls. Divide snow peas and hot soup among bowls. Distribute red onion, green onions, cilantro, and chiles over soup. Garnish with lime wedges and serve.

Serves 4 - 6