|
Recipe Vietnamese-Style Chicken Curry Soup (Soup)
Home Cooking Recipes
Required Ingredients:
- 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
Preparing/Cooking:
- 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.
- 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.
- 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.
Back to Recipes
|
|