Vietnamese-Style Chicken Curry Soup

Vietnamese-Style Chicken Curry Soup

shaggy 4

"I use Vietnamese-style curry powder found at Asian food stores (usually called 'cari'). If you can't find it, use Madras curry powder. I make mine soupy, but you can make a thick stew by reducing the amount of chicken broth and water by half. Serve with rice or French bread, or both."


2 h 30 m servings 512 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 512 kcal
  • 26%
  • Fat:
  • 26.8 g
  • 41%
  • Carbs:
  • 40.6g
  • 13%
  • Protein:
  • 29.8 g
  • 60%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 374 mg
  • 15%

Based on a 2,000 calorie diet

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  1. Heat oil in a large stock pot over medium heat. Cook chicken and onions in oil until onions are soft and translucent; remove onions and chicken from pot and set aside.
  2. Saute shallots in pot for about 1 minute, then stir in garlic, ginger, lemon grass and curry powder. Continue to cook for about 5 minutes, then stir in bell pepper and carrots. Return chicken and onion to pot and stir in chicken broth, water and fish sauce. Season with lime leaves, bay leaf and red pepper flakes.
  3. Bring to a boil and introduce potatoes. Return to a boil and pour in coconut milk. Reduce heat and simmer 40 to 60 minutes, until potatoes and chicken are tender. Garnish each dish with a sprig of fresh cilantro.
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  1. 46 Ratings


This was sooo good. I'm Vietnamese and I've been craving my mom's curry ever since I've moved away from home. Needless to say, this was just like Mom's [don't tell her I said that]! Some additio...

In Vietnam people don't put bell pepper (or so called sweet pepper or Da Lat papper in Vietnamese), carrot and ginger in the curry. However, you can customize the dish and add many vegetable as ...

this is awesome!!!!!!!!!! I do cut back on the red pepper flakes (like 1/2 tsp.)...the fish sauce smells awful in the bottle, but doesn't make the soup taste fishy at all...the cilantro is a pe...

I put this in the slow cooker with chicken breasts. I simmered the sauce ingredients with the onion and chicken all day, then about 1 1/2 hours before serving I added the vegetables (except th...

WOW! This soup is excellent! The fresh ginger, lime leaves and lemon grass really compliment the curry and give it that "South East Asia" flavor. It is a lot of work chopping everything up, but ...

Great soup! I used 2 potato and 1 rutabaga. The store I shop at did not have lime leaves, still wonderful.

This was great! Very flavorful and a tad bit spicy. I'm Vietnamese and it was about as good as my mom's. However, I did make some changes to make it more like hers. I didn't have lemon grass s...

DELICIOUS! I loove my family's vietnamese chicken curry and this tastes exactly like how my mom makes! I added a little dash of salt and it brought out the flavors more. i also added sriracha to...

This recipe is a mind blower! The balance of flavors is what strikes you at first spoonfull. Only change I made was from 2 down to a half teaspoon of red pepper flakes. My family can't wait to h...