Chicken Curry Noodle Soup / Bún Cà Ri Gà

There’s something about chicken curry noodle soup that is just so comforting. This dish stands out on cold, gloomy days, but truthfully, it’s perfect any time of year!

This is a dish I grew up eating on a regular basis! Each bite takes me back to my childhood, reminiscing about the long days I spent at my Catholic youth group. All the aunties who volunteered there would make a HUGE pot of this and serve it with French baguettes. Like many kids, I dreaded going to Sunday school, but this was by far one of the highlights.

What is Vietnamese Chicken Curry?

Vietnamese curry shares many similarities with the more commonly known Indian or Thai curries but has some key differences that really make it shine.
They all start with a similar yellow curry powder, but the inclusion of ingredients like lemongrass and coconut milk makes them really unique. The most noticeable distinction lies in its serving style. While Vietnamese curry can be paired with rice, it’s more commonly served alongside noodles or a French baguette.

We’re serving this with rice vermicelli noodles today! If you were to serve it with a French baguette, I would make this a little bit thicker and almost stew-like (make sure you add less water)!

For this recipe, you’ll need yellow madras curry powder.

Protip:
Fry the carrots and potatoes before adding them to the soup – this will help the veggies hold their shape better during the simmering process.

If you liked this chicken curry recipe, check out some of my other recipes!

Chicken Curry Noodle Soup / Bún Cà Ri Gà

5.0 from 9 votes

Servings

6-8

servings

Prep time

1

hour 

Cooking time

2

hours 

Ingredients

• Chicken:

• 4 lbs 4 Chicken Drumsticks

• 2 tbsp 2 Madras Yellow Curry Powder

• Curry:

• 6 quart 6 Water

• 2 lbs 2 Potatoes

• 2 lbs 2 Carrots

• 1 cup 1 Oil

• 1/2 1/2 Onion

• 1 tbsp 1 Garlic

• 4 4 Stalks Lemongrass

• 3 3 Bay Leaves

• 2 tbsp 2 Madras Yellow Curry Powder

• 2 tbsp 2 Chicken Bouillon

• 13.5 oz 13.5 Coconut Milk

• 1 inch 1 Nub Rock Sugar

• 2 tbsp 2 MSG

• 3 tbsp 3 Fish Sauce

• Salt to Taste

• Noodles:

• 16 oz 16 Rice Vermicelli Noodles

• Garnishes:

• White onion

• Thai Basil

• Thai Chili

Directions

• Marinate chicken drumsticks with two tablespoons of curry powder, mix well, and let that marinate in the fridge for at least half an hour
• 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
• 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
• 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
• Bring up to a boil, skim off the impurities, and simmer for one hour
• Add a whole can of coconut milk and simmer for another half an hour
• Season to taste with rock sugar, fish sauce, and salt
• Cook vermicelli noodles to the package’s instructions
• Assemble your bowl by adding noodles, chicken, veggies, and broth. Garnish with thinly sliced white onions, Thai basil, and Thai chili

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