Best 5 Vietnamese Style Chicken Curry Soup Recipes

Immerse yourself in the vibrant flavors of Vietnamese cuisine with our guide to creating an authentic Vietnamese-style chicken curry soup. This delightful dish combines the aromatic spices of Southeast Asia with the comforting warmth of a classic curry, resulting in a captivating culinary experience. Whether you're a seasoned home cook or just starting your culinary journey, we'll take you through the essential steps and ingredients to prepare this flavorful soup that will transport your taste buds to the bustling streets of Vietnam.

Here are our top 5 tried and tested recipes!

VIETNAMESE-STYLE CHICKEN CURRY SOUP

Vietnamese-Style Chicken Curry Soup image

I use 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.

Provided by shaggy

Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes

Time 2h30m

Yield 8

Number Of Ingredients 19

Ingredients

2 tablespoons vegetable oil
1 (3 pound) whole chicken, skin removed and cut into pieces
1 onion, cut into chunks
2 shallots, thinly sliced
2 cloves garlic, chopped
⅛ cup thinly sliced fresh ginger root
1 stalk lemon grass, cut into 2 inch pieces
4 tablespoons curry powder
1 green bell pepper, cut into 1 inch pieces
2 carrots, sliced diagonally
1 quart chicken broth
1 quart water
2 tablespoons fish sauce
2 kaffir lime leaves
1 bay leaf
2 teaspoons red pepper flakes
8 small potatoes, quartered
1 (14 ounce) can coconut milk
1 bunch fresh cilantro

Steps:

Heat oil in a large stock pot over medium heat. Cook chicken and onions in oil until onions are soft and translucent; remove onions and chicken from pot and set aside.
Saute shallots in pot for about 1 minute, then stir in 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 lime leaves, bay leaf and red pepper flakes.
Bring to a boil and introduce potatoes. Return to a boil and pour in coconut milk. Reduce heat and simmer 40 to 60 minutes, until potatoes and chicken are tender. Garnish each dish with a sprig of fresh cilantro.

Nutrition Facts : Calories 512.2 calories, Carbohydrate 40.6 g, Cholesterol 74.7 mg, Fat 26.8 g, Fiber 6.7 g, Protein 29.8 g, SaturatedFat 13.3 g, Sodium 374.5 mg, Sugar 3.8 g

VIETNAMESE CHICKEN CURRY WITH SWEET POTATOES

Vietnamese Chicken Curry With Sweet Potatoes image

Vietnamese style curries are lucious. You can serve this with steamed rice or over asian rice noodles. From Pleasures of the Vietnamese Table.

Provided by Jean R

Categories Curries

Time 1h

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

3 tablespoons curry powder
1/2 teaspoon salt
1 lb boneless skinless chicken thighs
2 tablespoons vegetable oil
1 tablespoon shallot, chopped
2 teaspoons garlic, minced
1/2 teaspoon dried red chili pepper flakes
3 tablespoons fish sauce
1 tablespoon sugar
2 lemongrass, stalks
1 inch piece fresh ginger
1 1/2 cups chicken broth
3 carrots, peeled and sliced
1 1/2 cups coconut milk, unsweetened
1 medium onion, cut into wedges
1 sweet potato, peeled and cut into 1-inch cubes
1/4 cup asian basil leaves
1/4 cup fresh cilantro
2 scallions, chopped

Steps:

Combine 2 tablespoons of the curry powder and the salt in a medium bowl. Add the chicken thighs and turn to coat the meat evenly. Set aside for 30 minutes.
Cut the lemongrass stalk into 3-inch pieces and smash them with the flat side of a knife, set aside. Peel the ginger and cut into 3 slices, set aside.
Heat the oil in a large pot. Add the shallot, garlic, dried red chili flakes and the remaining 1 tablespoon of curry powder; stir for about 10 seconds.
Add the chicken and cook until golden, 3-4 minutes.
Add the fish sauce, sugar, lemongrass, ginger and chicken stock. Bring to a boil, then reduce heat.
Add the carrots and cook for 10 minutes. Add the coconut milk, onion and sweet potato and cook for 15 minutes or until vegetable are tender.
Transfer to a serving bowl and top with garnishes.

VIETNAMESE STYLE VEGETARIAN CURRY SOUP

Vietnamese Style Vegetarian Curry Soup image

Vietnamese style curry powder can be found in Asian markets - especially in cities that have a large Vietnamese population. If you can't find it, use Madras curry powder. This spicy soup can be made into a thick stew by reducing the vegetable stock and water by half. Serve with rice and French bread.

Provided by shaggy

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 2h

Yield 8

Number Of Ingredients 21

Ingredients

2 tablespoons vegetable oil
1 onion, coarsely chopped
2 shallots, thinly sliced
2 cloves garlic, chopped
2 inch piece fresh ginger root, thinly sliced
1 stalk lemon grass, cut into 2 inch pieces
4 tablespoons curry powder
1 green bell pepper, coarsely chopped
2 carrots, peeled and diagonally sliced
8 mushrooms, sliced
1 pound fried tofu, cut into bite-size pieces
4 cups vegetable broth
4 cups water
2 tablespoons vegetarian fish sauce
2 teaspoons red pepper flakes
1 bay leaf
2 kaffir lime leaves
8 small potatoes, quartered
1 (14 ounce) can coconut milk
2 cups fresh bean sprouts, for garnish
8 sprigs fresh chopped cilantro, for garnish

Steps:

Heat oil in a large stock pot over medium heat. Saute onion and shallots until soft and translucent. Stir in garlic, ginger, lemon grass and curry powder. Cook for about 5 minutes, to release the flavors of the curry. Stir in green pepper, carrots, mushrooms and tofu. Pour in vegetable stock and water. Season with fish sauce and red pepper flakes. Bring to a boil, then stir in potatoes and coconut milk. When soup returns to a boil, reduce heat and simmer for 40 to 60 minutes, or until potatoes are tender. Garnish each bowl with a pile of bean sprouts and cilantro.

Nutrition Facts : Calories 479.3 calories, Carbohydrate 51.4 g, Fat 26.5 g, Fiber 8.9 g, Protein 16.4 g, SaturatedFat 11.6 g, Sodium 270.9 mg, Sugar 7.6 g

COCONUT CURRY CHICKEN SOUP

Coconut Curry Chicken Soup image

Similar to a Vietnamese pho rice noodle soup, this red curry soup packs big flavor and a bit of heat. The crisp raw vegetables help cool things down. -Monnie Norasing, Mansfield, Texas

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

2 cans (13.66 ounces each) coconut milk
1/3 to 1/2 cup red curry paste
1 package (8.8 ounces) thin rice noodles
2 cans (14-1/2 ounces each) chicken broth
1/4 cup packed brown sugar
2 tablespoons fish sauce or soy sauce
3/4 teaspoon garlic salt
3 cups shredded rotisserie chicken
1-1/2 cups shredded cabbage
1-1/2 cups shredded carrots
3/4 cup bean sprouts
Fresh basil and cilantro leaves

Steps:

In a Dutch oven, bring coconut milk to a boil. Cook, uncovered, 10-12 minutes or until liquid is reduced to 3 cups. Stir in curry paste until completely dissolved., Meanwhile, prepare noodles according to package directions., Add broth, brown sugar, fish sauce and garlic salt to curry mixture; return to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally. Stir in chicken; heat through., Drain noodles; divide among 6 large soup bowls. Ladle soup over noodles; top servings with vegetables, basil and cilantro.

Nutrition Facts : Calories 601 calories, Fat 34g fat (26g saturated fat), Cholesterol 65mg cholesterol, Sodium 1722mg sodium, Carbohydrate 50g carbohydrate (12g sugars, Fiber 4g fiber), Protein 27g protein.

TOP RATED VIETNAMESE CHICKEN CURRY

Top Rated Vietnamese Chicken Curry image

Some of the best chicken you will ever have. I have been eating this dish for 39 years since the first time my wife served it to me in VietNam and I haven't tired of it yet.

Provided by Tom232

Categories Poultry

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs boneless skinless chicken, cut bite-size pieces
3 large potatoes, skinned,and chopped
2 tablespoons peanut oil or 2 tablespoons olive oil
2 large carrots, skinned and chopped
1 medium onion, chopped
2 stalks fresh lemongrass, minced
2 stalks celery, chopped
2 cloves garlic, minced
1 (13 1/2 ounce) can coconut milk
1 (13 1/2 ounce) can chicken stock
1 teaspoon pepper
1 teaspoon salt, to taste
fresh cilantro
fresh French bread or soft rye bread, sliced,for dipping
2 tablespoons India or good curry

Steps:

Heat oil in large pot and fry onions and garlic for 1 minute.
Add the chicken and continue cooking for 3 minutes.
Add all the spices.
Stir everything together for a few minutes.
Let cook until chicken is tender.
Add the rest of the ingredient.
Bring to a boil and simmer gently for about 20 mintes.
Garnish with cilantro before serving in bowls.
Eat with French bread or serve with steamed rice.

Tips:

Use a good quality curry powder. This is the key ingredient in the soup, so make sure you use one that is flavorful and aromatic.
Toast the curry powder before using it. This will help to bring out the flavor and aroma of the spices.
Use a variety of vegetables in the soup. This will add flavor, color, and texture to the dish.
Simmer the soup for at least 30 minutes. This will allow the flavors to develop and meld together.
Serve the soup with your favorite toppings. Some popular options include rice, noodles, and vegetables.

Conclusion:

Vietnamese-style chicken curry soup is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With its flavorful curry broth, tender chicken, and variety of vegetables, this soup is sure to be a hit with the whole family.