Dinner

Vietnamese Chicken Curry Soup is for Dinner.

Vietnamese Chicken Curry Soup takes 30 minutes to prepare.

Vietnamese Chicken Curry Soup takes 25 minutes to cook.

Vietnamese Chicken Curry Soup makes 4 servings.

The ingredients for Vietnamese Chicken Curry Soup are:

2 tsp oil
1 C Onion chopped
2 Cloves Garlic
1 Tbs Ginger Root
1 Tbs Curry Powder
1 tsp lemon zest grated
1/2 C Green Pepper
1/2 C Red Pepper
2 Medium Carrots
8 Medium Mushroom
1 can (14 oz) Chicken Broth
2 C Water
2 Bay Leaf
1 tsp salt
1 C Potato (red diced)
1 Can (14oz) Coconut milk
1 C summer squash (yellow & green mixed)
4 Tbs cilantro chopped

Here is how you make Vietnamese Chicken Curry Soup:

Heat oil in stock pot over medium heat. Add onion, garlic, and ginger stir 2 minutes. Stir in curry powder and lemon zest cook 2 Minutes, until fragrant. Add peppers carrots and mushrooms and sir to combine. Add broth water bay leaf and salt, bring to a boil.Stir in potatoes and coconut milk return to a boil. Reduce heat to medium and cook until potatoes are fork tender, about 10 minutes. Remove bay leaf add summer squash let simmer till squash is tender.Ladle soup into bowl over rice top with chopped cilantro about 1-1/2 C serving if for 4 serving Serving Size: Makes 4 - 6 servings serve with brown riceNumber of Servings: 4Recipe submitted by SparkPeople user ROBINWA.

The nutritional information for Vietnamese Chicken Curry Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 225.9

• Total Fat: 10.1 g
• Cholesterol: 26.8 mg
• Sodium: 593.4 mg
• Total Carbs: 22.0 g
• Dietary Fiber: 4.4 g
• Protein: 14.6 g