Vietnamese-Style Chicken Curry Soup

4.6
(52)
42 Reviews
4 Photos

This recipe uses 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.

Submitted by Emily B
Updated on July 4, 2023
4
4
Prep Time:
30 mins
Cook Time:
2 hrs
Total Time:
2 hrs 30 mins
Servings:
8
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Ingredients

Original recipe (1X) yields 8 servings

  • 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

  • ⅛ cup thinly sliced fresh ginger root

  • 1 stalk lemongrass, 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 makrut lime leaves

  • 1 bay leaf

  • 2 teaspoons red pepper flakes

  • 8 small potatoes, quartered

  • 1 (14 ounce) can coconut milk

  • 1 bunch fresh cilantro

Directions

  1. Heat oil in a large stockpot over medium heat. Cook and stir chicken and onion in hot oil until chicken is lightly browned and onion is soft and translucent; remove onion and chicken from the pot and set aside.

  2. Sauté shallots in drippings in the pot for about 1 minute, then stir in garlic, ginger, lemongrass, and curry powder. Continue to cook for about 5 minutes, then stir in bell pepper and carrots. Return chicken and onion to the pot and stir in chicken broth, water, and fish sauce. Season with lime leaves, bay leaf, and red pepper flakes.

  3. Bring to a boil and add potatoes. Return to a boil and pour in coconut milk. Reduce heat and simmer until potatoes are tender and chicken is no longer pink in the center and juices run clear, 40 to 60 minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C). 

  4. Portion soup into bowls. Garnish each dish with a cilantro sprig.

63 home cooks made it!

Nutrition Facts (per serving)

512 Calories
27g Fat
41g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 512
% Daily Value *
Total Fat 27g 34%
Saturated Fat 13g 67%
Cholesterol 75mg 25%
Sodium 375mg 16%
Total Carbohydrate 41g 15%
Dietary Fiber 7g 24%
Total Sugars 4g
Protein 30g 60%
Vitamin C 51mg 56%
Calcium 85mg 7%
Iron 6mg 32%
Potassium 1246mg 27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.