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.

    48 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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    Reviews in English (41)


    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 additions and substitutions I made to the recipe: instead of lime leaves, I used fresh basil - makes all the difference. No stalks of lemon grass, but I did have chopped lemon grass, added about a tablespoon. For the reviewer who wondered why he/she couldn't eat the lemongrass - that's because stalks are not supposed to be eaten. It's there for flavoring, just like the bay leaf. When chopped finely, the lemon grass isn't as hardy as you chew all the other goodness. Also added a little bit more red peper flakes for an extra kick. Everything turned out so great that I brought some in to work for a buddy and he loved it also. Thanks, Billy!  -  22 Aug 2005  (Review from Allrecipes US | Canada)


    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 you want but this will make it look more like the curry dishes of other countries.  -  14 Dec 2005  (Review from Allrecipes US | Canada)


    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 perfect touch at the end. Excellent reheated the next couple of days too. 3-23-07 update...don't substitute LIGHT coconut milk for the regular....yuck....makes it too thin!  -  22 Jun 2005  (Review from Allrecipes US | Canada)