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Vietnamese Chicken Curry Soup

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5 from 2 reviews

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A tasty Vietnamese Chicken Curry Soup with vermicelli noodles, sweet potatoes and lots of fresh herbs. A quick short-cut recipe which is perfect for mid-week meals.

Ingredients

Instructions

  1. In a medium-sized saucepan, heat the oil over medium heat.
  2. Sauté the garlic, onion and lemongrass until fragrant.
  3. Add the curry powder and stir through.
  4. Add the chicken stock, boiling water, coconut milk, fish sauce, sugar and sea salt.
  5. Bring to the boil and then turn the heat down to a gentle simmer.
  6. Add the sweet potatoes and cook for about 10 minutes until the sweet potato is soft.
  7. Next add the chicken breast fillet(s) and poach for about 8 to 10 minutes until it is cooked (cook for a bit longer if you are using large chicken breast fillets).
  8. Meanwhile, cook the vermicelli noodles according to the packet instructions. Drain and rinse under cold water.
  9. Remove the chicken from the soup and slice thickly.
  10. Add the water spinach to the soup and cook for a few minutes until it just begins to soften.
  11. Place the noodles into large soup bowls with some slices of chicken, and ladle the soup over the noodles.
  12. Garnish with red chillies and chopped coriander.
  13. Serve with a squeeze of lime juice.

Kitchen Notes

Variations
You could also use pumpkin in place of sweet potato in this recipe.

OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.

Nutrition