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Vietnamese La Sa Ga Soup

Rated as 4.5 out of 5 Stars
0

"There is a Vietnamese restaurant in New York City that serves a delicious chicken curry-coconut soup. This is my easy home version. Enjoy!"
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Ingredients

40 m servings 333
Original recipe yields 10 servings

Directions

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  1. Heat oil in a large stockpot over medium heat; saute onion and garlic until onion is tender, about 4 minutes. Add 1/2 cup coconut milk and stir continuously for 2 minutes. Stir curry paste into onion mixture until smooth, about 2 minutes.
  2. Pour chicken stock into onion mixture and increase heat to medium-high; cook until simmering, 3 to 4 minutes. Add soy sauce, fish sauce, and remaining 1/2 cup coconut milk; cook until heated through, 2 to 3 minutes. Add angel hair pasta, cover pot with lid, and cook until pasta is tender yet firm to the bite, about 10 minutes. Stir basil into soup.

Footnotes

  • Cook's Notes:
  • Vegetable oil can be substituted for peanut oil if desired.

Nutrition Facts


Per Serving: 333 calories; 13.5 41.8 15.1 15 1710 Full nutrition

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Reviews

Read all reviews 6
  1. 6 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Great recipe. Easy to follow for such an authentic flavor. I'm not sure if I added too much pasta. I didn't have as much liquid as I would have liked. I'm remaking today. Yum!

Most helpful critical review

The flavors were spot on and delicious. But it was more of a pasta dish than a soup. If I made it again I would consider increasing the amount of stock and decreasing the amount of pasta.

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Great recipe. Easy to follow for such an authentic flavor. I'm not sure if I added too much pasta. I didn't have as much liquid as I would have liked. I'm remaking today. Yum!

Delicious!! I used a whole can of light coconut milk and I made rice noodles. They were not added to the soup but added to each bowl before the bubbly soup was poured in. The broth was very f...

I travel, and had something very similar in Kowloon. This was gorgeous and as authentic as it gets. I didn't put so much pasta, but that's because I prefer it with less. Lovely.

This is a great recipe. I followed the soup base as is and just threw in the veggies I had on hand (tomatoes, carrots, bamboo shoots, button mushrooms, green onion) it turned out amazing! I used...

this was great! I added a little squeeze of lime juice to each plate. I would double the liquids because they got sucked up by the pasta, and I like having the soup at the end of the bowl.

The flavors were spot on and delicious. But it was more of a pasta dish than a soup. If I made it again I would consider increasing the amount of stock and decreasing the amount of pasta.