Vietnamese Chicken Curry Soup, or Cà Ri Gà, is a fragrant and flavorful dish that perfectly balances rich spices with tender chicken and vibrant vegetables. Unlike many Indian curries, this Vietnamese version boasts a lighter, brighter taste profile, relying on lemongrass, galangal, and turmeric to create a complex yet refreshing broth. It's a comforting yet surprisingly sophisticated meal, perfect for a chilly evening or a special occasion. The aromatic spices and the satisfyingly tender chicken make it a truly irresistible dish.
This recipe offers a step-by-step guide to crafting your own delicious bowl of Vietnamese Chicken Curry Soup at home. From preparing the aromatic base to simmering the chicken until perfectly cooked, we'll walk you through each stage, ensuring you achieve a restaurant-quality result in your own kitchen. Get ready to be transported to the vibrant streets of Vietnam with each delicious spoonful.
Tools Needed
- Soup pot
- Pan
- Knife
- Cutting board
Ingredients
- Galangal root
- Kaffir lime leaves
- Bay leaf: 1
- Curry powder
- White onion: 1
- Celery stalk: 1
- Shallot: 1
- Lime: 1
- Sweet potatoes
- Cilantro
- Ginger
- Garlic
- Bone-in, skin-on chicken thighs
- Salt
- Pepper
- High smoke point oil
- Chicken stock
- Soy sauce
- Fish sauce
- Coconut milk: 1
Step-by-Step Instructions
Step 1. Preparing the Aromatics and Chicken
- Season chicken thighs with salt and pepper. Sear in a hot pan with high smoke point oil until nicely browned on both sides. Set aside.
- Chop shallot, garlic, and ginger roughly. Peel and roughly chop the onion.
- In a soup pot, heat high smoke point oil. Add chopped shallot, garlic, ginger, and onion. Cook until softened.
- Add celery to the pot. Season with salt.
- Stir in galangal powder, bay leaf, and most of the curry powder.
- Add kaffir lime leaves.
Step 2. Building the Soup Base and Simmering
- Prepare sweet potatoes by peeling and cutting into large pieces.
- Add chicken stock to the pot.
- Add sweet potatoes and the seared chicken to the soup.
- Stir in soy sauce, fish sauce, coconut milk, lime juice, and the remaining curry powder.
- Simmer until chicken is cooked through (about a couple of hours).
Step 3. Finishing and Serving
- Taste and adjust seasoning as needed.
- Serve over rice, garnished with chopped cilantro.
Read more: Vietnamese Sweet & Sour Fish Soup: A Delicious Comfort Food Recipe
Tips
- Use bone-in, skin-on chicken thighs for better flavor.
- A high smoke point oil is recommended for better searing and cooking.
- Rough chopping of ingredients is sufficient, as they will cook down in the soup.
- Use your favorite curry powder.
- Low-sodium chicken stock is preferred to control saltiness.
- Adjust seasoning to your taste preference at the end.
Nutrition
- Calories: 500-700
- Fat: 25-40gg
- Carbs: 40-60gg
- Protein: 35-50gg
FAQs
1. Can I use bone-in or boneless chicken for this recipe?
Both work! Bone-in chicken adds more flavor to the broth, but boneless is quicker to cook. Choose what best suits your time constraints.
2. What can I substitute if I don't have all the spices listed?
Don't worry if you're missing a spice or two! The key spices are lemongrass, galangal, and turmeric. You can adjust the quantities of what you have, or omit less crucial spices without significantly impacting the flavor.
This Vietnamese Chicken Curry Soup recipe is a testament to the beauty of simple ingredients combined with bold flavors. Enjoy the satisfying warmth and vibrant taste of this comforting dish, perfect for any occasion. Now, get cooking and savor the delicious results!