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1
Heat oil in a 4 quart sauce pan over medium heat.
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2
Add 1/2 shallot, garlic, lemongrass, ginger and heat until fragrant, about 1 minute
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3
Reduce heat to med.
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4
low and stir in curry paste, curry powder and chili paste.
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5
Add 1/2 Cup coconut milk scooped from the top of the can.
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6
Stir until thick and fragrant, about 2 minutes.
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7
Add remaining coconut milk, broth, fish sauce, and sugar; bring broth to a boil then turn down and keep warm.
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8
Bring a large pot of water to boil, add snow peas and cook 2 minutes, drain.
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9
Remove to a bowl.
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10
Same pot bring back to a boil and add sweet potato, cook until tender about 7 minutes.
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11
Remove, drain and place in another bowl.
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12
Bring same pot back to a boil and add rice sticks, cook for about 6 minutes.
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13
Remove, drain and place in another bowl.
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14
Bring broth mixture back to a simmer.
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15
Add chicken and mushrooms, simmer until cooked through, about 10 minute Add sweet potato to heat through.
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16
Cut noodles with scissors and warm up in the microwave if cold.
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17
Divide noodles into serving bowls, top with snow peas and hot broth, chicken, mushroom mixture.
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18
Top with remaining shallot, green onion, cilantro, and jalapeno.
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19
Squeeze lime quarter and serve.
