Vietnamese Coconut Milk & Curry Chicken Soup Recipe

Sweet and spicy chicken soup with thick chunks of potato and sweet potato. A luscious creamy soup served with slices of French bread.

Coconut Milk & Curry Chicken Soup Recipe

A warm soothing dish with complex spiced overtones. The coconut milk and sweet potatoes provide sweet creamy base notes, while the potatoes and chicken lend an earthy stick in your ribs type meal. Wonderful with warm soft French bread with a crisp crust.

Makes: 8 to 10 servings

Prep time: 20 minutes

Cook time: 40 minutes

Total time: 60 minutes

Ingredients

2 tablespoons olive oil

2 chicken breasts, cubed

1/2 onion, chopped

4 cloves garlic, chopped

4 tablespoons yellow curry

2 tablespoons sugar

2 teaspoons cinnamon

1 teaspoon ground ginger

2 tablespoons Vietnamese nuoc mam sauce, or salt to taste

4 cups water

2 large potatoes, chopped

2 large sweet potatoes, chopped

13 oz can coconut milk

1 cup milk

French bread or rice to serve.

Directions

1. Heat a large pot at medium add olive oil and chicken breasts turning occasionally till chicken is lightly browned, about 10 minutes.
2. Add chopped onion & garlic, sugar, spices, and fish sauce.
3. Once chicken is cooked through and spices are fragrant, about 5 minutes add water, chopped potato and sweet potato, add more water if needed to cover potatoes, cover the pot and bring to a boil at high heat.
4. Lower temperature and simmer at medium-low heat till potatoes are tender, about 10-15 minutes. (Please see note below.)
5. Turn off the heat and let cool a bit before adding coconut milk and milk. Adjust seasonings, I usually add more sugar or salt, and curry powder.
6. Serve with hot crusty French bread to dip in the soup, or serve over rice.

Note: Sweet potatoes cook faster than regular russet potatoes, so you can either cook the russets for five minutes before adding the sweet potatoes or you may wish to cut the sweet potatoes into bigger chunks than the russets.