1. Recipes

How to Make Vietnamese-Style Chicken Curry Soup - A Step-by-Step Guide

There's nothing quite like the comforting and fragrant aroma of a delicious curry soup simmering on the stove, and this Vietnamese-style chicken curry soup is no exception. Bursting with the vibrant and bold flavors of Southeast Asia, this dish is sure to become a favorite in your household.

What sets this curry apart from others is the unique blend of spices and ingredients that give it a distinctly Vietnamese twist. From lemongrass and ginger to fish sauce and coconut milk, each compone...

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Ingredients

  • 2 tablespoons vegetable oil
  • 1 (3 pound) whole chicken, skin removed and cut into pieces
  • 1 onion, cut into chunks
  • 2 shallots, thinly sliced
  • 2 cloves garlic, chopped
  • ⅛ cup thinly sliced fresh ginger root
  • 1 stalk lemongrass, cut into 2 inch pieces
  • 4 tablespoons curry powder
  • 1 green bell pepper, cut into 1 inch pieces
  • 2 carrots, sliced diagonally
  • 1 quart chicken broth
  • 1 quart water
  • 2 tablespoons fish sauce
  • 2 makrut lime leaves
  • 1 bay leaf
  • 2 teaspoons red pepper flakes
  • 8 small potatoes, quartered
  • 1 (14 ounce) can coconut milk
  • 1 bunch fresh cilantro

Information

  • Prep Time: 30 mins
  • Cook Time: 2 hrs
  • Total Time: 2 hrs 30 mins
  • Servings: 8

  • Heat oil in a large stockpot over medium heat. Cook and stir chicken and onion in hot oil until chicken is lightly browned and onion is soft and translucent; remove onion and chicken from the pot and set aside.
  • Sauté shallots in drippings in the pot for about 1 minute, then stir in garlic, ginger, lemongrass, and curry powder. Continue to cook for about 5 minutes, then stir in bell pepper and carrots. Return chicken and onion to the pot and stir in chicken broth, water, and fish sauce. Season with lime leaves, bay leaf, and red pepper flakes.
  • Bring to a boil and add potatoes. Return to a boil and pour in coconut milk. Reduce heat and simmer until potatoes are tender and chicken is no longer pink in the center and juices run clear, 40 to 60 minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C). 
  • Portion soup into bowls. Garnish each dish with a cilantro sprig.

    • Nutrition

    512 cal.

    • Total Fat: 27g
    • Saturated Fat: 13g
    • Cholesterol: 75mg
    • Sodium: 375mg
    • Total Carbohydrate: 41g
    • Dietary Fiber: 7g
    • Total Sugars: 4g
    • Protein: 30g
    • Vitamin C: 51mg
    • Calcium: 85mg
    • Iron: 6mg
    • Potassium: 1246mg

    Categories

    Chicken recipes
    Curry recipes
    Soup recipes
    Vietnamese recipes