Cà Ri Gà | Warming Vietnamese Chicken Curry Soup
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40 min
Quick
Kifli Kukták
A Cà Ri Gà a vietnámi konyha egyik legkedveltebb, lélekmelegítő klasszikusa: szaftos csirkecombfilé, édeskés édesburgonya és sárgarépa illatos citromnáddal, sárga curryvel és selymes kókusztejjel összefőzve. Könnyedebb, levesesebb, mint a thai rokonai, és tökéletesen harmonizál a friss zöldfűszerekkel és egy kevés limelével.
Ingredients
Preparation method
Preparation and searing
Cut the chicken thigh fillets into bite-sized pieces (approx. 3 cm) and toss with 1 tablespoon of curry powder. Finely chop the shallots and ginger, and crush the garlic. Trim the ends of the lemongrass stalks, and bruise the thicker ends with the flat of a knife to release the essential oils.
Heat the sunflower oil in a pot over medium heat. Add the seasoned chicken pieces and sear for 3-4 minutes until browned all over. Transfer the meat to a bowl, leaving the fat in the pot.
Sauté the shallots, ginger, garlic, and bruised lemongrass in the remaining oil for 2 minutes until fragrant. Sprinkle with the remaining 1 tablespoon of curry powder and stir for another half minute.
Chef's tip
In Vietnam, Cà Ri Gà is traditionally dipped with warm, crusty baguette, but it also makes a wonderful one-pot meal served with cooked jasmine rice or thin rice noodles.
If you prefer a heartier soup, mash 2-3 cubes of the cooked sweet potato directly in the broth with a fork – this naturally gives the soup a silky thickness.
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