Vietnamese Curry Soup Recipes

VIETNAMESE CHICKEN CURRY RECIPE (Cà RI Gà)

Steps:

• Cut chicken into large 2-3" chunks if using large pieces.
• Add salt, onion powder & curry powder to chicken. Marinate for 2-4 hours.
• Cut onions, potatoes and carrots into 1.5-2" chunks.
• Deep fry potatoes and carrots until lightly browned so they hold their shape.
• After marinating, brown chicken on all sides in small batches in a pot, skin side down first. Add oil if you're using skinless.
• Remove chicken, drain fat and clean off any burned residue in the pot.
• Add some oil to the pot on low heat and sweat onion until soft, then add garlic until lightly brown.
• Return chicken to the pot with lemongrass, bay leaves, and sugar.
• Add 50% water and 50% chicken broth to the pot until all ingredients are fully submerged.
• Put the flame on high until boiling, reduce to medium-high heat to maintain a low boil.
• After 5 minutes of low boil, taste the broth and adjust with salt, sugar, and curry powder to taste if needed.
• Add potatoes and carrots, and more water and chicken broth to cover (50/50 ratio).
• Return the flame to high heat until it hits a boil, then reduce to a low simmer until the chicken is fully cooked, and the potatoes and carrots reach desired doneness.
• Add coconut milk, stir and raise the heat to high until it hits a boil, then turn off the heat.
• Serve with bread, accent with a squeeze of lemon and sambal for heat.

VIETNAMESE-STYLE CHICKEN CURRY SOUP

Steps:

• 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.

VIETNAMESE STYLE VEGETARIAN CURRY SOUP

Steps:

• Heat oil in a large stock pot over medium heat. Saute onion and shallots until soft and translucent. Stir in garlic, ginger, lemon grass and curry powder. Cook for about 5 minutes, to release the flavors of the curry. Stir in green pepper, carrots, mushrooms and tofu. Pour in vegetable stock and water. Season with fish sauce and red pepper flakes. Bring to a boil, then stir in potatoes and coconut milk. When soup returns to a boil, reduce heat and simmer for 40 to 60 minutes, or until potatoes are tender. Garnish each bowl with a pile of bean sprouts and cilantro.

TOP RATED VIETNAMESE CHICKEN CURRY

Steps:

• Heat oil in large pot and fry onions and garlic for 1 minute.
• Add the chicken and continue cooking for 3 minutes.
• Add all the spices.
• Stir everything together for a few minutes.
• Let cook until chicken is tender.
• Add the rest of the ingredient.
• Bring to a boil and simmer gently for about 20 mintes.
• Garnish with cilantro before serving in bowls.
• Eat with French bread or serve with steamed rice.

COCONUT CURRY CHICKEN SOUP

Steps:

• In a Dutch oven, bring coconut milk to a boil. Cook, uncovered, 10-12 minutes or until liquid is reduced to 3 cups. Stir in curry paste until completely dissolved., Meanwhile, prepare noodles according to package directions., Add broth, brown sugar, fish sauce and garlic salt to curry mixture; return to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally. Stir in chicken; heat through., Drain noodles; divide among 6 large soup bowls. Ladle soup over noodles; top servings with vegetables, basil and cilantro.