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Chicken Curry Soup with Coconut Milk

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PREP TIME
30 min
COOKING TIME
120 min
TOTAL TIME
150 min
SERVINGS
8 servings
Dinner Vietnamese World
Chicken Curry Soup with Coconut Milk
Ingredients
  • 2 tablespoons vegetable oil
  • 1 (3 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
  • 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 broth
  • 1 quart water
  • 2 tablespoons fish sauce
  • 2 makrut lime leaves
  • 1 bay leaf
  • 2 teaspoons red pepper flakes
  • 8 small potatoes, quartered
  • 1 (14 ounce) can coconut milk
  • 1 bunch fresh cilantro
Instructions
1
Heat the oil in a large cooking vessel over an intermediate temperature until it reaches its optimal medium heat level.
2
Cook and stir the chicken and onion in the hot oil until the chicken is lightly browned and the onion becomes soft and translucent; remove the onion and chicken from the pot and set them aside to await further use.
3
Sauté the shallots in the remaining oil within the pot for approximately 1 minute, then stir in the garlic, ginger, lemongrass, and curry powder. Continue to cook for about 5 minutes, then stir in the bell pepper and carrots. Return the chicken and onion to the pot and stir in the chicken broth, water, and fish sauce. Season with lime leaves, bay leaf, and red pepper flakes.
4
Bring the mixture to a rolling boil and add the potatoes. Return the pot to its boiling state and pour in the coconut milk. Reduce the heat level and simmer until the potatoes are tender and the chicken is no longer pink in its center and juices run clear, 40 to 60 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
5
Divide the soup into individual serving portions. Garnish each dish with a sprig of cilantro.