1 stalk lemon grass, cut in 2 inch pieces (optional)
1/8 cup thinly sliced fresh ginger root (optional)
Instructions
You can buy Vietnamese curry powder in any Asian food stores (usually called cari). If you can't find it, use Madras curry (found at Superstore).
Heat oil in a large stock pot over medium heat. Cook chicken and onions in oil until onions are soft and transluscent; remove onions and chicken from the pot and set aside.
Saute 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 bay leaf.
Bring to a boil and pour in coconut milk. Reduce heat and simmer 40 to 60 minutes, until chicken is tender. Add rice vermicelli noodles into the soup as they get tender in 3 minutes. Enjoy! Sometimes I don't follow the recipe in terms of removing the chicken and optional food and still enjoy my soup! Always use chicken broth and coconut milk with curry which is the most important.
Originally Submitted
9/13/2013
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