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My review
Vietnamese-Style Chicken Curry Soup
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
2 h 30 m servings 512 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
- 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.
- 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.
Nutrition Facts
Per Serving: 512 calories; 26.8 g fat; 40.6 g carbohydrates; 29.8 g protein; 75 mg cholesterol; 374 mg sodium. Full nutrition
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Reviews
Read all reviews 4151 Ratings
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Most helpful positive review
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 additio...
Most helpful critical review
12/24/2017
I did the stew version. Considering all the ingredients, the taste was too mild for our liking.
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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 additio...
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 ...
6/22/2005
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...
6/9/2009
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...
4/19/2001
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 ...
2/21/2008
Great soup! I used 2 potato and 1 rutabaga. The store I shop at did not have lime leaves, still wonderful.
5/27/2007
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...
7/9/2009
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...
12/17/2010
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...