Vietnamese-Style Chicken Curry Soup (from Allrecipes)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tablespoon grapeseed or vegetable oil2 pound whole chicken, skin removed and cut into pieces1 onion, cut into chunks2 shallots, thinly sliced2 cloves garlic, chopped1/8 cup thinly sliced fresh ginger root or galangal1 stalk lemon grass, cut into 2 inch pieces4 tablespoons curry powder1 green bell pepper, cut into 1 inch pieces 2 carrots, sliced diagonally1 quart chicken or turkey broth1 quart water2 tablespoons fish sauce2 kaffir lime leaves1 bay leaf2 teaspoons red pepper flakes1 (14 ounce) can light coconut milk1 bunch fresh cilantro
Directions:
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. 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. 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.
4. Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user BARB444.
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. 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. 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.
4. Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user BARB444.
Nutritional Info Amount Per Serving
- Calories: 130.6
- Total Fat: 6.4 g
- Cholesterol: 23.5 mg
- Sodium: 683.7 mg
- Total Carbs: 8.5 g
- Dietary Fiber: 2.0 g
- Protein: 10.0 g
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