Vietnamese-Style Chicken Curry Soup

  • Recipe By
  • Published Jan 16th
  • Ready In2h 30m
  • Servings8
  • Calories512
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.

Vietnamese-Style Chicken Curry Soup Ingredients

The following are the ingredients needed to make delicious Vietnamese-Style Chicken Curry Soup for 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
  • 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

Vietnamese-Style Chicken Curry Soup Cooking Instructions

  • Prep30m
  • Cook2h
  • Ready In2h 30m

To cook Vietnamese-Style Chicken Curry Soup, you need about 30 minutes of preparation time. The time needed to cook this Vietnamese-Style Chicken Curry Soup is about 2 hours , and you can serve your Vietnamese-Style Chicken Curry Soup within 2 hours 30 minutes . The following are the steps to cook Vietnamese-Style Chicken Curry Soup easily:

  1. 1 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.
  2. 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.
  3. 3 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.

Nutrition Facts

Per Serving: 512 calories; 26.8 grams of fat; 40.6 grams of carbohydrates; 29.8 grams of protein; 75 milligrams of cholesterol; 374 milligrams of sodium.

  1. Jul 9th 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 srirach ...

  2. Jun 9th 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 (excep ...

  3. Feb 4th 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 wer ...

  4. Feb 21st 2008

    Great soup! I used 2 potato and 1 rutabaga. The store I shop at did not have lime leaves, still wonderful.

  5. May 27th 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 gra ...

  6. Dec 14th 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 ...

  7. Aug 22nd 2005

    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 add ...

  8. Jun 22nd 2005

    this is awesome!!!!!!!!!! I do cut back on the red pepper flakes (like 1/2 tsp.)...the fish sauce smells awful in the bottle, but doesn't make the soup taste fishy at all...the cilantro is ...

  9. Apr 19th 2001

    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, ...