Vietnamese-Style Chicken Curry Soup
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Recipe Summary 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.Ingredients | Vietnamese Bamboo Soup2 tablespoons vegetable oil1 (3 pound) whole chicken, skin removed and cut into pieces1 onion, cut into chunks2 shallots, thinly sliced2 cloves garlic, chopped⅛ cup thinly sliced fresh ginger root1 stalk lemon grass, cut into 2 inch pieces4 tablespoons curry powder1 green bell pepper, cut into 1 inch pieces2 carrots, sliced diagonally1 quart chicken broth1 quart water2 tablespoons fish sauce2 kaffir lime leaves1 bay leaf2 teaspoons red pepper flakes8 small potatoes, quartered1 (14 ounce) can coconut milk1 bunch fresh cilantroDirectionsHeat 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.Info | Vietnamese Bamboo Soupprep: 30 mins cook: 2 hrs total: 2 hrs 30 mins Servings: 8 Yield: 8 servings
TAG : Vietnamese-Style Chicken Curry SoupSoups, Stews and Chili Recipes, Soup Recipes, Curry Soup Recipes,
