Vietnamese Curry Chicken Soup

    2 hours 30 min

    This soup is welcomed during the cold winter nights. It's aromatic, slightly spicy and truly delicious. If you like your soup a little thicker, reduce the amount of chicken stock and water by half.

    46 people made this

    Serves: 8 

    • 2 tablespoons vegetable oil
    • 1 (1.35kg) whole chicken, skin removed and cut into pieces
    • 1 onion, cut into chunks
    • 2 shallots, thinly sliced
    • 2 cloves garlic, chopped
    • 1 (3cm) piece fresh root ginger, thinly sliced
    • 1 stalk lemon grass, cut into 5cm pieces
    • 4 tablespoons curry powder
    • 1 green pepper, cut into 2.5cm pieces
    • 2 carrots, sliced diagonally
    • 1 litre chicken stock
    • 1 litre water
    • 2 tablespoons fish sauce
    • 2 kaffir lime leaves
    • 1 bay leaf
    • 2 teaspoons crushed chillies
    • 8 small potatoes, quartered
    • 1 (400ml) tin coconut milk
    • 1 bunch fresh coriander

    Prep:30min  ›  Cook:2hr  ›  Ready in:2hr30min 

    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 pepper and carrots. Return chicken and onion to pot and stir in chicken stock, water and fish sauce. Season with kaffir lime leaves, bay leaf and crushed chillies.
    3. Bring to the boil and introduce potatoes. Return to the 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 coriander.

    Kaffir lime leaves

    Can be found Asian speciality stores.

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