Vietnamese-Style Chicken Curry Soup

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.

• Preparation Time: 30 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 30 mins
• Calories: 512 Calories

Ingredients

• 2 tablespoons vegetable oil
• 1 (14 ounce) can coconut milk
• 1 bay leaf
• 2 cloves garlic, chopped
• 1 quart water
• 1 bunch fresh cilantro
• 1 quart chicken broth
• 1 (3 pound) whole chicken, skin removed and cut into pieces
• 1 green bell pepper, cut into 1 inch pieces
• 4 tablespoons curry powder
• 2 carrots, sliced diagonally
• 1 onion, cut into chunks
• 2 tablespoons fish sauce
• 2 teaspoons red pepper flakes
• 2 shallots, thinly sliced
• 2 makrut lime leaves
• ⅛ cup thinly sliced fresh ginger root
• 1 stalk lemon grass, cut into 2 inch pieces
• 8 small potatoes, quartered

Recipe Instructions

Step 1

Heat oil in a large stockpot over medium heat. Cook chicken and onions in oil until onions are soft and translucent; remove onions and chicken from pot and set aside.

Step 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 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.

Step 3

Bring to a boil and introduce potatoes. Return to a boil and pour in coconut milk. Reduce heat and simmer until potatoes and chicken are tender, 40 to 60 minutes. Garnish each dish with a sprig of fresh cilantro.