Prep Time:
30 mins
Cook Time:
2 hrs
Total Time:
2 hrs 30 mins
Servings:
8
Ingredients
Directions
Heat oil in a large stockpot over medium heat. Cook and stir chicken and onion in hot oil until chicken is lightly browned and onion is soft and translucent; remove onion and chicken from the pot and set aside.
Sauté shallots in drippings in the pot for about 1 minute, then stir in garlic, ginger, lemongrass, and curry powder. Continue to cook for about 5 minutes, then stir in bell pepper and carrots. Return chicken and onion to the pot and stir in chicken broth, water, and fish sauce. Season with lime leaves, bay leaf, and red pepper flakes.
Bring to a boil and add potatoes. Return to a boil and pour in coconut milk. Reduce heat and simmer until potatoes are tender and chicken is no longer pink in the center and juices run clear, 40 to 60 minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).
Portion soup into bowls. Garnish each dish with a cilantro sprig.
Nutrition Facts (per serving)
| 512 | Calories |
| 27g | Fat |
| 41g | Carbs |
| 30g | Protein |
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