Vietnamese-Style Chicken Curry Soup (from Allrecipes)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Vietnamese-Style Chicken Curry Soup (from Allrecipes) calories by ingredient
Introduction
"A whole chicken is cut up and simmered with potatoes, onion, shallots, garlic, ginger and lemon grass and seasoned with curry powder, kaffir lime and red pepper flakes in this coconut-milk enriched soup." "A whole chicken is cut up and simmered with potatoes, onion, shallots, garlic, ginger and lemon grass and seasoned with curry powder, kaffir lime and red pepper flakes in this coconut-milk enriched soup."Number of Servings: 8
Ingredients
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1 tablespoon grapeseed or vegetable oil
2 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 or galangal
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 or turkey broth
1 quart water
2 tablespoons fish sauce
2 kaffir lime leaves
1 bay leaf
2 teaspoons red pepper flakes
1 (14 ounce) can light coconut milk
1 bunch fresh cilantro
Directions
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.