Chicken Curry Noodle Soup / Bún Cà Ri Gà
There's something about chicken curry noodle soup that is just so comforting and heartwarming. This dish can't be beaten on a cold and gloomy day.
- Prep time
- 1 hr
- Cook time
- 2 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 lbs Chicken Drumsticks
- 2 tbsp Madras Yellow Curry Powder
- 6 quart Water
- 2 lbs Potatoes
- 2 lbs Carrots
- 1 cup Oil
- 1/2 Onion
- 1 tbsp Garlic
- 4 Stalks Lemongrass
- 3 Bay Leaves
- 2 tbsp Madras Yellow Curry Powder
- 2 tbsp Chicken Bouillon
- 13.5 oz Coconut Milk
- 1 inch Nub Rock Sugar
- 2 tbsp MSG
- 3 tbsp Fish Sauce
- Salt to Taste
- 16 oz Rice Vermicelli Noodles
- White onion
- Thai Basil
- Thai Chili
Instructions
- 1
Marinate chicken drumsticks with two tablespoons of curry powder, mix well, and let that marinate in the fridge for at least half an hour
- 2
Cut up carrots and potatoes into 2-inch pieces and fry in oil to create a barrier on the skin. This will help prevent the veggies from disintegrating into the soup. Remove the veggies, and fry the chicken for a few minutes
- 3
Discard the oil, leave the fond in the pot, add diced onions, and sweat. Deglaze the pot with water, then add minced garlic. Fry until fragrant, about 2 minutes
- 4
Add chicken and veggies back into the pot. Add six quarts of water, lemongrass stalks, and bay leaves. Season with more curry powder and chicken bouillon
- 5
Bring up to a boil, skim off the impurities, and simmer for one hour
- 6
Add a whole can of coconut milk and simmer for another half an hour
- 7
Season to taste with rock sugar, fish sauce, and salt
- 8
Cook vermicelli noodles to the package's instructions
- 9
Assemble your bowl by adding noodles, chicken, veggies, and broth. Garnish with thinly sliced white onions, Thai basil, and Thai chili