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
- Heat the vegetable oil in a large pot over medium heat. Add the onion and garlic, and cook until they are soft and fragrant.
- 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.
- Add the chicken pieces to the pot and cook until they are browned on all sides.
- Add the potatoes, carrot, and red bell pepper to the pot. Stir well to combine all the ingredients.
- Pour in the coconut milk and chicken broth. Stir in the fish sauce and sugar. Season with salt to taste.
- 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.
- Garnish with fresh cilantro leaves and serve hot with lime wedges on the side.
