Chicken curry soup with coconut and lime

2 tbsp coconut oil
3 tbsp chopped shallots
3 cloves garlic
2 tbsp lemongrass   remember use the bottom 4 inches not the hard dried outer stalks
2 tbsp peeled minced fresh ginger
2 tbsp yellow curry powder  (thai)
1  tsp hot chili paste or hot sauce
1 cup coconut milk
6 cups chicken stock
2 tsp fish sauce
2 tsp sugar
2 cup snow or snap peas string removed
2 cups sweet potato peeled cubed
6 chicken thighs boneless,skinless  sliced or cubed
1 pkg dried rice vermicelli noodles   I cook separate and add to bowl before the broth of soup

garnish
1/4 cup red onion thinly sliced
1/4 cilantro chopped
lime wedges

In a large pot on med heat add oil,lemongrass,ginger,shallots cook 5 mins
add curry powder,hot sauce, coconut milk (just the milk not the thick cream)
cook 15-20 mins
add fish sauce and sugar cook 5 mins
remove from heat put in a bowl
in the same pot put coconut oil and chicken pieces fry for 10 mins
add chicken stock bring to a boil then reduce heat to a simmer
add spice broth,sweet potato  cover let simmer

just before you are ready to serve bring a pot of salted water to a boil and cook vermicelli noodles  ( these do not take long  3-4 mins.  toss them with a bit of butter to help prevent sticking.

I put my drained noodles in the bowl,snow peas, cilantro,red onion then I put chicken and potato broth over the top.
garnish with a lime wedge.

you can blanch your snow peas but my family likes them raw.

Enjoy