Vietnamese Chicken Curry Soup (Ca Ri Ga)
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
2 hrs
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Servings
4 people
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Calories
721 kcal
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Course
Main Course
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Cuisine
Vietnamese
Vietnamese Chicken Curry Soup (Ca Ri Ga)
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This Vietnamese chicken curry soup (Ca Ri Ga) is made with madras curry powder, lemongrass, and coconut milk. The addition of coconut water makes it lighter while still maintaining a rich flavored broth.
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Ingredients
- 2 lemongrass
- 3 cloves garlic
- 3 lb whole chicken cut up, or use bone-in chicken drumsticks and thighs
- 1 medium onion finely minced
- 3 tbsp Madras curry powder
- 2 tbsp fish sauce
- 2 tbsp oil
- 1 1/2 cup coconut water
- 2 cup chicken stock
- 2 tsp sugar
- 1 cup coconut milk
- 2 medium carrot peeled and diced
- 2 small potato (yukon) peeled and diced
- 4 tbsp chopped cilantro to garnish
To serve
- banh mi or baguette sliced
- rice noodles or vermicelli
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Instructions
- For the lemongrass, remove the tough, woody outer layer and mince the white and light green parts.
- Grind the minced lemongrass and garlic cloves with a mortar and pestle until grounded into a paste.
- Put chicken pieces in a large mixing bowl. Add lemongrass and garlic paste, finely minced onion (or shallot), madras curry powder, and fish sauce. Toss the chicken to coat well. Marinate the chicken for at least 30 minutes to overnight.
- Heat oil in a pot over medium high heat, brown chicken on all sides in small batches without crowding too much.
- When all the chicken pieces are browned, add coconut water, chicken stock, and sugar to the pot. Bring to boil and reduce the heat to medium low. Cover the pot with a lid and simmer for 15-20 minutes
- Add potato and carrot pieces and continue to cook, covered, until they are tender and soft over medium heat, about 10 minutes. Add coconut milk and heat through, about 3-4 minutes.
- To serve, ladle the hot curry into individual serving bowls. This curry soup is traditionally dipped with a Vietnamese baguette (banh mi) or use a French baguette. It is also great over rice noodles or vermicelli.
Equipments used:
Nutrition Information
Show Details
Calories
721kcal
(36%)
Carbohydrates
40g
(13%)
Protein
39g
(78%)
Fat
46g
(71%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
8g
Monounsaturated Fat
16g
Trans Fat
0.2g
Cholesterol
126mg
(42%)
Sodium
1126mg
(47%)
Potassium
1495mg
(43%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
5403IU
(108%)
Vitamin C
32mg
(36%)
Calcium
114mg
(11%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 721 kcal
% Daily Value*
| Calories | 721kcal | 36% |
| Carbohydrates | 40g | 13% |
| Protein | 39g | 78% |
| Fat | 46g | 71% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 126mg | 42% |
| Sodium | 1126mg | 47% |
| Potassium | 1495mg | 32% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 5403IU | 108% |
| Vitamin C | 32mg | 36% |
| Calcium | 114mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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