Vietnamese-Style Chicken Curry Soup

SUBMITTED BY: 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."

PREP TIME	30 Min
COOK TIME	2 Hrs
READY IN	2 Hrs 30 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

About scaling and conversions

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
1/8 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 kaffir lime leaves
1 bay leaf
2 teaspoons red pepper flakes
8 small potatoes, quartered
1 (14 ounce) can coconut milk
1 bunch fresh cilantro

READ REVIEWS (22)

DIRECTIONS

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.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Apr. 27, 2003 by shaggy

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 if you don't, you'll never get to experience the pure wonder and joy of fresh curry. I went overboard and threw on a handful of fresh bean sprouts as a garnish. This recipe has become my new and final favorite.

6 users found this review helpful

Reviewed on Aug. 22, 2005 by LuvLychee

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!

4 users found this review helpful

Reviewed on Jan. 28, 2003 by AMERICANGIRL

This soup was delicious. Finding the ingredients in the store was the hardest part, but it really was worth the effort to have something a little different! I made it with tofu instead of chicken and it worked great.

3 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 532

Total Fat: 27.6g
Cholesterol: 75mg
Sodium: 874mg
Total Carbs: 42.3g
Dietary Fiber: 7.1g
Protein: 30.8g

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