Vietnamese Style Chicken Curry Soup Recipes

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.

Steps:

• In a large Dutch oven or stock pot, bring to a simmer the chicken stock, chicken breasts, chicken wings, scallions, garlic, cinnamon sticks, star anise and ginger. Simmer for about 20 minutes. Once the chicken breasts are cooked, remove them, set aside and shred when cooled. Continue to simmer all the other ingredients for 30 minutes. Then strain the broth through a colander to remove the solids and spices.
• Add the mushrooms, fish sauce and noodles to the strained stock. Simmer until noodles are still al dente, 4 to 5 minutes. Scoop some of the noodles into individual bowls. Top with some of the shredded chicken. Ladle lots of broth into each bowl. Garnish with the bean sprouts, jalapenos and fresh mint, and serve with fish sauce, hoisin sauce, Sriracha and lime wedges. Oh my.

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.

Steps:

• Combine 2 tablespoons of the curry powder and the salt in a medium bowl. Add the chicken thighs and turn to coat the meat evenly. Set aside for 30 minutes.
• Cut the lemongrass stalk into 3-inch pieces and smash them with the flat side of a knife, set aside. Peel the ginger and cut into 3 slices, set aside.
• Heat the oil in a large pot. Add the shallot, garlic, dried red chili flakes and the remaining 1 tablespoon of curry powder; stir for about 10 seconds.
• Add the chicken and cook until golden, 3-4 minutes.
• Add the fish sauce, sugar, lemongrass, ginger and chicken stock. Bring to a boil, then reduce heat.
• Add the carrots and cook for 10 minutes. Add the coconut milk, onion and sweet potato and cook for 15 minutes or until vegetable are tender.
• Transfer to a serving bowl and top with garnishes.

Steps:

• Shallow fry potato until light browned.
• Drain and set aside.
• Heat a little oil in a pan and saute shallots with lemon grass, garlic and chillies until soft.
• Add curry powder and stir for 2 minutes.
• Add chicken and stir for 3 minutes.
• Add potatoes, salt, coconut milk and chicken stock, bring boil, then cover and simmer gently for about 30 minutes.
• Sprinkle with basil leaves.

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.