Vietnamese Soup

Jenny Smith
Prep: 30min
Cook: 30min
Total: 1h
Yield: 3 servings
Dish: Soups
Cuisine: Soups
Ingredients
- 1 tbsp curry powder
- 1/2 tsp of salt
- 4 chicken thighs
- 2 tbsp olive oil
- 1 onion finely diced
- 2 tbsp sweet chili sauce
- 3 tbsp fish sauce
- 2 tsp of minced garlic
- 1 inch ginger (or 1 tsp crushed)
- 3 carrots julienne cut
- 1 kumara cut into 2cm chunks
- 1 1/2 cups of fresh chicken stock
- 1 tin of light coconut milk
- 2 stalks of lemongrass cut into 1 inch slices
- Handful of fresh chopped coriander and spring onion
Method
- Cut chicken into a 2cm dice and coat in curry powder, set aside for 30 minutes
- Prepare your vegetables as above
- Heat oil in a fry pan and add the onion, garlic, sweet chilli sauce, and fry for 2 minutes. Add chicken and fry for 3-4 minutes until golden brown on the outside
- Add fish sauce, lemongrass, ginger, salt and chicken stock
- Bring to the boil, then reduce heat
- Add carrots with 1 cup of water and cook for 10 minutes
- Add coconut milk and kumara, cook until vegetables are tender, approx 10 mins
- Serve in a bowl and top with fresh coriander and spring onion, done and delicious!

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Keywords: Vietnamese Soup, Vietnamese, Soup