The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 23, 2009
Absolutely delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 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 spice it up. it was perfect! i ate it with french bread. YUMMY! i can't wait to make this again.
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Cooking Level: Intermediate

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 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 the potatoes, left them out entirely). I added a couple basil leaves to the broth, and used lemon zest instead of lemon grass because that is what I had on hand. This soup was fantastic, my husband and I loved it!!
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Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
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Reviewed: Mar. 27, 2009
Excellent, tasty, spicy! Found kaffir lime leaves at a local asian grocery. The hardest part of this recipe was deboning/skinning the whole chicken. I'll likely buy chicken pieces next time. I was also a bit confused as to why this appeared under World Cuisine, Canada, Toronto.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 12, 2009
This came out awesome! I will take one member's advice & cut the water & broth in half. I think I would rather have it just a little thicker next time. Although it was perfect as is. No lime/bay leaf is fine.
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Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 4, 2009
Excellent recipe. I'd make the following mods: use two instead of one lemon grass; light-flour( with salt, some pepper and garlic powder) the chicken before frying it -- put one Tbs salt, two Tbs flour in a bag with chicken and shake it to get some coating veil; put fried chicken in boiling water to seal flavor -- skim off scums at boil, And then later add chicken broth.
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ah

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
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Reviewed: Feb. 15, 2009
I used basil leaves instead of kaffir lime leaves as suggested by one reviewer. Also halved the spices and still found it quite hot. It's yummy though so I think I would tweak it a bit more next time. Probably would put the bell peppers later than specified as they came out overcooked.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 4, 2009
Wonderful! I doubled the vegetables and coconut milk and took out the water, which made for a thicker soup/stew. I also cooked it for about an hour and a half to make sure the potatoes were soft. It went great with the recommended french bread!
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Cooking Level: Intermediate

Living In: Pacifica, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 17, 2008
Served this to my bookclub gals. They loved it. I made it up a day ahead and the vegetables were a little bit softer than I would like but the flavors were outstanding.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 21, 2008
Great soup! I used 2 potato and 1 rutabaga. The store I shop at did not have lime leaves, still wonderful.
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Cooking Level: Expert

Home Town: Citra, Florida, USA
Living In: Virginia Beach, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 6, 2008
I made this 2 nights ago..and it's the 3rd time making it! Very flavorful!
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Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 18, 2007
This soup was so tasty. It was mad hot though...so I will cut the hot ingredients in half next time. Also, I made it with half of the liquid, and it was still more soupy than stewey.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 25, 2007
I made this for my boyfriend who had been missing this soup since he left home...the first bite he took was worth all the effort it took to find the ingredients! He LOVED it and said it was exactly right (although I looked at it and wondered if it was suppose to be that color - rest assured, it is!). I didn't have a few of the ingredients, fresh ginger root, lemon grass, etc. and it still turned out great. Thanks for the recipe, we will be using it again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 14, 2007
Recipe is almost like momma's...Quick tips: I usually don't have time so I use chicken breasts instead of whole chicken and red curry paste instead of the powder. I am curious about what other veggies people put in their pot. We use: Potatoes, carrots, onions, eggplants, green peas or fresh snap beans. Lemongrass is a must!!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 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 stalk so I took another user's suggestion and used 1 tbsp of minced lemon grass. I left out the green bell pepper, lime leaves, bay leaf and cilantro. I did however added sweet potatoes like my mom. By the way, you are going to need a HUGE pot. I had to use two 6qt stockpot to accommodate everything.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 19, 2006
This recipe was awfully labor intensive... It seems a lot easier just to cook the chicken straight in the broth and cut the time in half. It was good though.
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Sue

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The reviewer gave this recipe 3 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 1, 2006
This was alright. I was expecting a lot more flavor with all of the ingredients. Just a fancy/spicy chicken soup. Makes a lot too!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 24, 2006
Very nice recipe:) Thanks for sharing:)
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Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 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 you want but this will make it look more like the curry dishes of other countries.
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Cooking Level: Intermediate

Home Town: Ho Chi Minh City, Dong Nam Bo, Viet Nam

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 30, 2005
I made this with "easy naan" and it was an awesome & easy side to this flavorful soup. Although that means I inappropriately mixed Indian bread with Vietnamese style soup - naan is often eaten with curries and I think they are delish together. The lady at the Asian food store told me that lime leaves are tough to find anywhere in the country right now because of the Korean economy, but this soup was fine without them.
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