adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Vietnamese-Style Chicken Curry Soup
0 Likes
Prep Time:
30 minutes
Cook Time:
120 minutes
Total Time:
150 minutes
Vietnamese coconut chicken curry with potatoes, shallots, garlic, ginger, and lemongrass.
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
  • 0.125 cup thinly sliced fresh ginger root
  • 1 stalk lemon grass, 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
Instructions:
  • In a large stockpot over medium heat, brown the chicken and onion in oil until chicken is lightly browned and onion is soft. Remove from pot and set aside.
  • Heat shallots in the pot with flavorful drippings for 1 minute, then mix in garlic, ginger, lemongrass, and curry powder. Cook for 5 minutes before adding bell pepper and carrots. Add chicken and onion back to the pot, pour in chicken broth, water, and fish sauce. Season with lime leaves, bay leaf, and red pepper flakes.
  • 1. Bring potatoes to a boil, then add coconut milk. Simmer gently until potatoes are tender and chicken is fully cooked, about 40-60 minutes, reaching an internal temperature of 165°F.
  • Ladle the soup into bowls and top each with a fresh cilantro sprig for a burst of flavor and color.

Similar Recipes