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Recipe Vietnamese-Style Chicken Curry Soup (Soup)

Home Cooking Recipes
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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.
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