Vietnamese-Style Chicken Curry Soup

Name: Vietnamese-Style Chicken Curry Soup
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8
Cuisine: Indian, Asian
Ingredients: 1 bay leaf; 397 grams coconut milk; 2 carrots, sliced diagonally; 1 kilograms whole chicken, skinless and cut into pieces; 946 milliliters chicken broth; 4 Tbsps curry powder; 2 Tbsps fish sauce; 1 bunch fresh cilantro; 30 milliliters thinly sliced fresh ginger root; 2 cloves garlic, chopped; 1 green bell pepper, cut into 1 inch pieces; 2 kaffir lime leaves; 1 stalk lemon grass, cut into 2 inch pieces; 1 onion, cut into chunks; 8 smalls potatoes, quartered; 2 teaspoons red pepper flakes; 2 shallots, thinly sliced; 2 Tbsps vegetable oil; 946 milliliters water

Vietnamese-Style Chicken Curry Soup requires around 2 hours and 30 minutes from start to finish. This recipe makes 8 servings with 676 calories, 40g of protein, and 42g of fat each. This recipe covers 37% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. Head to the store and pick up vegetable oil, onion, lemon grass, and a few other things to make it today. To use up the curry powder you could follow this main course with the Curry Ice Cream with Mango and Pistachio as a dessert. It works well as a main course. It is a rather inexpensive recipe for fans of Indian food.

Instructions

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.

Ingredients you will need

Whole Chicken

Onion

Stock

Cooking Oil

Equipment you will use

Pot

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.

Ingredients you will need

Red Pepper Flakes

Chicken Broth

Curry Powder

Bell Pepper

Lemon Grass

Lime Leaves

Fish Sauce

Bay Leaves

Shallot

Carrot

Whole Chicken

Garlic

Ginger

Onion

Water

Equipment you will use

Pot

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.

Ingredients you will need

Coconut Milk

Potato

Whole Chicken

Garnish each dish with a sprig of fresh cilantro.

Ingredients you will need

Fresh Cilantro

Equipment

Pot

Ingredients

Servings:

bay leaf 397grams

coconut milk 2

carrots, sliced diagonally 1kilograms

whole chicken, skinless and cut into pieces 946milliliters

chicken broth 4Tbsps

curry powder 2Tbsps

fish sauce 1bunch

fresh cilantro 30milliliters

thinly sliced fresh ginger root 2cloves

garlic, chopped 1

green bell pepper, cut into 1 inch pieces 2

kaffir lime leaves 1stalk

lemon grass, cut into 2 inch pieces 1

onion, cut into chunks 8smalls

potatoes, quartered 2teaspoons

red pepper flakes 2

shallots, thinly sliced 2Tbsps

vegetable oil 946milliliters

water

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are great choices for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. You could try Berger Gruner Veltliner (1 Liter). Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 15 dollars per bottle.