Vietnamese Soup

Jenny Smith
Jenny Smith

Prep: 30min

Cook: 30min

Total: 1h

Yield: 3 servings

Dish: Soups

Cuisine: Soups


  • 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


  1. Cut chicken into a 2cm dice and coat in curry powder, set aside for 30 minutes
  2. Prepare your vegetables as above
  3. 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
  4. Add fish sauce, lemongrass, ginger, salt and chicken stock
  5. Bring to the boil, then reduce heat
  6. Add carrots with 1 cup of water and cook for 10 minutes
  7. Add coconut milk and kumara, cook until vegetables are tender, approx 10 mins
  8. Serve in a bowl and top with fresh coriander and spring onion, done and delicious!

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Keywords: Vietnamese Soup, Vietnamese, Soup