Vietnamese-Style Chicken Curry Soup Recipe

Enjoy the rich and aromatic flavors of Vietnamese cuisine with this delicious Chicken Curry Soup. Made with tender chicken, fragrant spices, and creamy coconut milk, this soup is a comforting and satisfying meal. Perfect for cold weather or when you're craving a taste of Vietnam, this recipe is easy to make and will take your taste buds on a culinary adventure.

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 500g boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 medium potatoes, peeled and diced
• 1 carrot, peeled and sliced
• 1 red bell pepper, diced
• 400ml coconut milk
• 500ml chicken broth
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• Salt, to taste
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving

Directions

1. Heat the vegetable oil in a large pot over medium heat. Add the onion and garlic, and cook until they are soft and fragrant.
2. Add the curry powder to the pot and stir well to coat the onions and garlic. Cook for another minute to toast the curry powder.
3. Add the chicken pieces to the pot and cook until they are browned on all sides.
4. Add the potatoes, carrot, and red bell pepper to the pot. Stir well to combine all the ingredients.
5. Pour in the coconut milk and chicken broth. Stir in the fish sauce and sugar. Season with salt to taste.
6. Bring the soup to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
7. Garnish with fresh cilantro leaves and serve hot with lime wedges on the side.

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