Ca Ri Ga: Vietnamese Chicken Curry Soup

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 steady with a baguette or rice noodles.

When our family visited Ho Chi Minh City and the Mekong Delta, we 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 we 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 our favorite Vietnamese comfort foods to share with family.

Featured Review

“This recipe was on point! Similar to our Vietnamese mother in laws. We used boneless skinless chicken thighs and the flavor came out steady. And used a food processor for the lemongrass and onion sauce. Thanks! “

Cindy Stark

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Why we 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 classic flavor, we 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) — we 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 classic 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 we always balance it with coconut water.

How the dish comes together

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.

Ways to serve it

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 savory poured over rice noodles or vermicelli, letting the broth soak in.

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

• Yield: 4 people
• Prep: 10 minutes
• Cook: 24 minutes

Ingredients

• 2 lemongrass
• 3 cloves garlic
• 3 lb (1.4 kg) whole chicken, cut up, or use bone-in chicken drumsticks and thighs
• 1 medium onion, finely minced
• 3 tbsp (24 g) Madras curry powder
• 2 tbsp (30 ml) fish sauce
• 2 tbsp (30 ml) oil
• 1 1/2 cup (360 ml) coconut water
• 2 cup (480 ml) chicken stock
• 2 tsp (8 g) sugar
• 1 cup (240 ml) coconut milk
• 2 (about 200 g) medium carrot, peeled and diced
• 2 small potato (yukon), peeled and diced
• 4 tbsp (16 g) chopped cilantro, to garnish

To serve

• banh mi or baguette, sliced
• rice noodles, or vermicelli

Method

1. For the lemongrass, remove the tough, woody outer layer and mince the white and light green parts.
2. Grind the minced lemongrass and garlic cloves with a mortar and pestle until grounded into a paste.
3. Put chicken pieces in a large mixing bowl. Add lemongrass and garlic paste, finely minced onion (or shallot), madras curry powder, and fish sauce. Toss the chicken to coat well. Marinate the chicken for at least 30 minutes to overnight.
4. Heat oil in a pot over medium high heat, brown chicken on all sides in small batches without crowding too much.
5. When all the chicken pieces are browned, add coconut water, chicken stock, and sugar to the pot. Bring to boil and reduce the heat to medium low. Cover the pot with a lid and simmer for 15-20 minutes
6. Add potato and carrot pieces and continue to cook, covered, until they are tender and soft over medium heat, about 10 minutes. Add coconut milk and heat through, about 3-4 minutes.
7. To serve, ladle the hot curry into individual serving bowls. This curry soup is traditionally dipped with a Vietnamese baguette (banh mi) or use a French baguette. It is also great over rice noodles or vermicelli.