Vietnamese Chicken Curry Soup (Ca Ri Ga)
User Reviews
5
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Prep Time
10 mins
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Cook Time
24 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)
Description
The Vietnamese Chicken Curry Soup centers on chicken marinated with a paste of minced lemongrass and garlic, curry powder, fish sauce, and onion. After browning the chicken, the soup base is built with chicken stock, coconut water, and sugar, simmering to infuse the meat and liquid with spice and fragrance. Vegetables like potatoes and carrots are cooked until soft, blending their natural sweetness into the curry broth. Coconut milk added near the end imparts creaminess and balances the spices. The result is a gently spiced, aromatic soup featuring tender chicken and a rich, silky broth. This soup is traditionally served with rice noodles or bread such as banh mi to soak up the flavorful sauce.
Ingredients
- 2 lemongrass
- 3 cloves garlic
- 3 lb chicken cut up, or use bone-in chicken drumsticks and thighs, whole
- 1 onion finely minced, medium
- 3 tbsp Madras curry powder
- 2 tbsp fish sauce
- 2 tbsp neutral cooking oil generic cooking oil
- 1 1/2 cup coconut water
- 2 cup chicken stock
- 2 tsp sugar
- 1 cup coconut milk
- 2 carrot peeled and diced, medium
- 2 potato peeled and diced, small, yukon
- 4 tbsp cilantro to garnish, chopped
To serve
- banh mi sliced, or baguette
- rice noodles or vermicelli
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.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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