Reviewed: Sep. 5, 2011

I didn't have lemon grass, shallots, lime leaves, or cilantro, and this still came out amazing! I also skipped the coconut milk and green bell pepper -- I added extra carrot. I did have a good curry powder (S&B Oriental) and a good broth. I thicken it with a little corn starch so it sticks to rice and/or bread. The fish sauce makes this especially yummy.

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Reviewer:

kellislapchopstheuniverse

Reviewed: Apr. 15, 2011

Very good!! I mostly made it as is, except for I didn't add the quart of water and I couldn't find the kaffir lime leaves. It did taste like something was missing, but maybe it was the kaffir lime leaves.

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Reviewer:

lemonlover

Reviewed: Dec. 17, 2010

This recipe is a mind blower! The balance of flavors is what strikes you at first spoonfull. Only change I made was from 2 down to a half teaspoon of red pepper flakes. My family can't wait to have it again. Allrecipes is without a doubt the best recipe vault on the web.

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Reviewer:

voiceknight

Reviewed: Oct. 24, 2010

too spicy but really good. next time i will add just 1 teaspoon of pepper flakes

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Reviewer:

gardenia073

Reviewed: Jul. 29, 2010

This was an excellent recipe and I had all the ingredients in my house! A few changes: used chicken bouillion and water because I didn't have chicken broth/stock. Did half a pound of pork stir fry strips and boneless, skinless chicken thighs, which I sauteed first before cooking chunked onion. Omitted fish sauce and added only 2.5 tbsp curry powder (again, that's all I had). For some spice, I added half a tbsp chili flake and close to a tbsp of Rooster sauce (garlic chili sauce). Also omitted bell pepper, as truly Vietnamese mother never added such a thing to her curry soup. Simmered everything for about an hour or so and served over rice and shredded Napa cabbage. Delish! Okay, just about made my own recipe, but it turned out very nicely with this as a base. Thank you!

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Reviewer:

Jacqueline Hanson

Reviewed: Feb. 10, 2010

Ahhhh, Cari! It ain't moms recipe but it's purdy darn good! Thanks!

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Reviewer:

qm.tran

Cooking Level: Intermediate

Reviewed: Oct. 23, 2009

Absolutely delicious!

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Reviewer:

Sarah

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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Reviewer:

nerdyconnie

Cooking Level: Intermediate

Living In: San Diego, California, USA

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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Reviewer:

yarnieface

Cooking Level: Intermediate

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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3 users found this review helpful