Ingredients

• 2 Tablespoons vegetable oil
• 2 Tablespoons fresh ginger, minced
• 4 Tablespoons chopped shallots or yellow onion
• 5 garlic cloves, chopped
• 2 kefir lime leaves
• 2 Tablespoons Thai yellow curry paste
• 2 Tablespoons Madras curry powder
• 1 teaspoon sambal chili sauce
• 2 (14-ounce) cans coconut milk, divided
• 5 cups chicken stock
• 2 1/2 Tablespoons fish sauce
• 2 teaspoons sugar
• 3/4 pound skinless, boneless chicken thighs, thinly sliced
• 3 cups snow peas, trimmed
• 2 cups purple or orange sweet potatoes, cubed
• 1 pound dried rice vermicelli noodles or rice stick noodles
• 1/2 cup red onion, slivered
• 1/4 cup green onions, sliced
• 1/4 cup fresh cilantro sprigs
• 3 red Thai bird chiles
• 1 lime, cut into 6 wedges

Instructions

On the Wolf Rangetop Burner, heat the oil in a 1-gallon capacity pot over medium heat. Add ginger and shallots stirring until fragrant, about 1 minute. Add the garlic and lime leaves, and cook for 1 additional minute. Reduce the heat to medium-low. Stir in the curry paste, curry powder, and chili sauce.

Add 1/2 cup of the coconut milk and stir until thick and fragrant, about 2 minutes. Add the remaining coconut milk, broth, fish sauce, and sugar, then bring the broth to a boil. Add the chicken to the broth, reduce to a simmer, and hold for service until all components of the sauce are ready.

Cook the snow peas in a large pot of boiling salted water until bright green, about 45 seconds. Using a strainer, remove the peas from the pot and rinse under cold water to cool. Set the peas aside in a serving bowl. Bring the water in the same pot back to a boil.

Add the sweet potato and cook until tender, about 8–10 minutes. Using a strainer, remove the sweet potato from the pot and rinse under cold water to cool. Place in a small bowl.

Bring the water in the same pot back to a boil and cook the noodles until just tender but still firm to the bite, following the package directions. Drain and rinse under cold water to cool. Transfer to a bowl.

Bring the broth back to a high simmer briefly. Divide the noodles among bowls. Divide the snow peas and hot soup among the bowls. Scatter the red onion, green onions, cilantro, and chiles over the soup. Garnish with lime wedges and serve.

Note: If you have a Wolf Convection Steam Oven, you can steam the peas and sweet potatoes in the oven to the desired doneness.