Spicy Curry Noodle Soup with Chicken and Sweet Potato

INGREDIENTS

• 2 cups 1/2-inch cubes peeled red-skinned sweet potato (yam; from about 1 large)
• 3/4 pound skinless boneless chicken thighs, thinly sliced
• 5 cups low-salt chicken broth
• 1/4 cup thinly sliced green onions
• 3 cups snow peas, trimmed
• 2 teaspoons sugar
• 2 tablespoons vegetable oil
• 3 red Thai bird chiles or 2 red jalapeño chiles, thinly sliced with seeds
• 2 tablespoons curry powder
• 3 garlic cloves, chopped
• 1 lime, cut into 6 wedges
• 1/4 cup chopped fresh cilantro
• 2 13.5- to 14-ounce cans unsweetened coconut milk,* divided
• 1 teaspoon hot chili paste (such as sambal oelek)*
• 1/2 cup thinly sliced red onion
• 2 tablespoons minced lemongrass* (from bottom 4 inches of about 3 stalks, tough outer leaves discarded)
• 2 tablespoons Thai yellow curry paste*
• 2 1/2 tablespoons fish sauce (such as nam pla or nuoc nam)*
• 1 pound dried rice vermicelli noodles or rice stick noodles*
• 3 tablespoons chopped shallots
• 2 tablespoons minced peeled fresh ginger