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Vietnamese-Style Chicken Curry Soup

Vietnamese-Style Chicken Curry Soup

  • Prep

    30 m
  • Cook

    2 h
  • Ready In

    2 h 30 m
shaggy

shaggy

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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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Reviews

LuvLychee
26

LuvLychee

8/22/2005

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 additions and substitutions I made to the recipe: instead of lime leaves, I used fresh basil - makes all the difference. No stalks of lemon grass, but I did have chopped lemon grass, added about a tablespoon. For the reviewer who wondered why he/she couldn't eat the lemongrass - that's because stalks are not supposed to be eaten. It's there for flavoring, just like the bay leaf. When chopped finely, the lemon grass isn't as hardy as you chew all the other goodness. Also added a little bit more red peper flakes for an extra kick. Everything turned out so great that I brought some in to work for a buddy and he loved it also. Thanks, Billy!

Mai TLP
17

Mai TLP

12/14/2005

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 you want but this will make it look more like the curry dishes of other countries.

WSBLEND
15

WSBLEND

3/23/2007

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 perfect touch at the end. Excellent reheated the next couple of days too. 3-23-07 update...don't substitute LIGHT coconut milk for the regular....yuck....makes it too thin!

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