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