Vietnamese Chicken Curry Soup (Ca Ri Ga)

Vietnamese chicken curry soup (cà ri gà) is a classic comfort food, simmering chicken, potatoes, and carrots in a coconut-based broth scented with lemongrass and curry spices. Lightened with coconut water, it’s aromatic, satisfying, and perfect with a baguette or rice noodles.

When my family visited Ho Chi Minh City and the Mekong Delta, I fell in love with the depth of Vietnamese flavors—pho, seafood, spring rolls, and, most memorably, cà ri gà. This Vietnamese chicken curry soup was unlike any curry I had tasted before.

The tender chicken and potatoes simmered in a fragrant coconut broth. It was comforting yet surprisingly light in the tropical heat. Recreating cà ri gà at home brings back those travel memories with every bowl, and it has become one of my favorite Vietnamese comfort foods to share with family.

Why I Love Vietnamese Chicken Curry

Vietnamese chicken curry stands apart from Thai and Indian versions. While Thai red chicken curry
leans heavily on chilies and bold spices, and Indian curry tends to be thicker and richer with complex blends.

Vietnamese curry, by contrast, is lighter, almost broth-like, with gentle heat. What makes it special is the layer of umami from fish sauce and the way coconut milk and coconut water combine to give richness without heaviness.

Key Ingredients You’ll Need

• Curry Powder: For authentic flavor, I recommend Madras curry powder, which blends coriander, cumin, turmeric, chili, ginger, cinnamon, bay leaf, and cloves. It’s mildly spicy—enough warmth without overpowering, even for kids. Look for Vietnamese or Indian brands in Asian markets.
• Chicken: Bone-in pieces like drumsticks or thighs give the broth more depth and keep the meat tender. In Vietnam, whole chickens are often cut into small pieces (skin mostly removed) — I do the same for even cooking. Boneless cuts will work, but you’ll lose some richness in the broth.
• Lemongrass: Fresh lemongrass is essential for authentic flavor. Peel away the woody outer layers and use only the white and pale green stalk. If you can’t find it fresh, look for frozen minced lemongrass or lemongrass paste in Asian markets — both give better results than skipping it.
• Coconut Milk & Coconut Water: The classic combination: coconut milk for creaminess, coconut water for natural sweetness and a lighter finish. Too much coconut milk can make the curry heavy, which is why I always balance it with coconut water.

How to Make Vietnamese Chicken Curry (Ca Ri Ga)

Pound the aromatics. Trim lemongrass down to the white and pale green stalks, then pound it with garlic in a mortar and pestle until it forms a paste.

Marinate the chicken. Toss chicken with the lemongrass paste, onion, curry powder, and fish sauce. Let it rest at least 30 minutes.

Brown the chicken and Build the broth. Sear pieces in batches until golden. Add coconut water, chicken stock, and a touch of sugar. Simmer until the chicken is nearly cooked.

Finish with vegetables. Stir in potatoes and carrots; cook until tender. Add coconut milk and simmer briefly until the broth is fragrant and creamy.

Serving Suggestions

Ladle the hot curry into individual bowls and garnish with fresh cilantro. Traditionally, cà ri gà is enjoyed with a crusty Vietnamese baguette (banh mi) for dipping, but a French baguette works just as well. It’s also delicious poured over rice noodles or vermicelli, letting the broth soak in.

For another Vietnamese chicken dish that contrasts beautifully with this curry, try my Vietnamese chicken salad. It’s light and refreshing, with a tangy, herb-forward flavor profile that shows a completely different side of Vietnamese cooking.

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