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2 tablespoons vegetable oil
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1 (3 pound) whole chicken, skin removed and cut into pieces
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1 onion, cut into chunks
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2 shallots, thinly sliced
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2 cloves garlic, chopped
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⅛ cup thinly sliced fresh ginger root
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1 stalk lemongrass, cut into 2 inch pieces
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4 tablespoons curry powder
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1 green bell pepper, cut into 1 inch pieces
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2 carrots, sliced diagonally
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1 quart chicken broth
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1 quart water
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2 tablespoons fish sauce
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2 makrut lime leaves
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1 bay leaf
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2 teaspoons red pepper flakes
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8 small potatoes, quartered
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1 (14 ounce) can coconut milk
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1 bunch fresh cilantro
Vietnamese Style Chicken Curry Soup
This recipe uses Vietnamese-style curry powder found at Asian food stores (usually called 'cari'). If you can't find it, use Madras curry powder. I make mine soupy, but you can make a thick stew by reducing the amount of chicken broth and water by half. Serve with rice or French bread, or both.
Nutrition Information
141
Calories
28g
Carbohydrates
6g
Protein
715mg
Potassium
2g
Fiber
2g
Sugar
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