**Preparing the Ingredients**

We're going to cover that just to let that onion well a little bit here we can see the skin side of the chicken is nicely seared and we move on to the celery now this is going to take less time to cook so we want to add this after the onions and this just gives a really nice fresh flavor to the whole soup. See the onions have started to cook but they're still pretty firm but now is a great time to add a little bit of salt in there so we're going to salt the onions and celery on top there give it a good stir make sure everything is covered in the oil that has all the flavor from the ginger and garlic and shallots and get that salt while mixed in there as well.

Our chicken is almost done it doesn't have to be cooked all the way through it will finish in the soup so now we're going to add the galangal powder in there the bay leaf you want to give that a good bruise pop that in and our kaffir lime leaves we're going to add about two thirds of our curry powder to let it cook with the soup. Now you can use whatever your favorite curry powder is there are lots of different brands every store will have a lot of different ones really just use your favorite here give everything a good mix make sure that curry powder is clothing all those nice vegetables in there.

**Adding Sweet Potatoes and Chicken Stock**

You can see the onions have started to cook but they're still pretty firm so we're just let that cook meanwhile we can start preparing our sweet potatoes we're just going to cut that into pretty big pieces after it's been peeled if you ever had this at a restaurant you get those nice big tender pieces of sweet potato in there. So already have been cooking for a little while you can see here they're all starting to wilt in there getting nice and soft that's just about where we want it that's excellent perfect.

Now we're going to move on now to add our chicken stock so you can make your own chicken stock it's not all that hard we will do some videos on stock making later but if you're not into doing that as we're doing here you're perfectly fine to use store-bought stock. We like the low-sodium version we find the the regular just has too much salt in it now we can add our sweet potatoes and give it a little stir and we're also going to add our chicken now so again it doesn't matter if it's not completely cooked all the way through it should be pretty close but if it's not cooked all the way through that's fine it will finish in the soup.

**Adding Final Ingredients**

The last thing before we cover it up we're just going to add a few more ingredients here so we've got some soy sauce some fish sauce coconut milk lime juice and the rest of our curry powder so there we go we've got everything up to a simmer now after adding all of our ingredients you can see the chicken stick in the cart studies come off that's not a big problem they'll come off into the soup. First we're going to finish off with the rest of the curry powder and we're going to use most of our lime juice in here probably about 2/3 of 3/4 and the rest we're going to use for flavor arrangement later one can of coconut milk or coconut cream if you wanted a little bit creamier a little thicker at the end results give everything a little stir it now is a really great time to give it all a taste and see exactly where we are so make sure everything is nicely blended in there and we're going to give this a little taste just to see where we're at.

**Finalizing the Flavor**

Now is when we're going to be adjusting the flavor with a little bit soy sauce a little bit of fish sauce so a little dash of soy just give it a little more richness and a little dash to the fish sauce really well you don't want to use fish sauce you can also use something like we're soft in here you'll have a similar effect okay give a good stir give it a little taste just to see where we're at fantastic so everything seems to be in order here we're going to cover that up and that can cook for a couple of hours honestly until the chicken is cooked.

"WEBVTTKind: captionsLanguage: enhello and welcome to love your food today we're going to show you how to make this beautiful Vietnamese style chicken curry soup and here are the ingredients we're going to be working with today we've got the galangal root ground we've got some kaffir lime leaves and one bay leaf some curry powder one large white onion a stalk of celery one shallot one lime a couple of sweet potatoes some cilantro a couple of fingers of ginger and a few cloves of garlic as well and of course we're going to start with our chicken now we prefer the bone-in skin-on thighs for this we just like the flavor that the meat that comes out very nicely at the end after being cooked in the soup we're going to get a nice coating of salt and pepper on there and put that in the pan a very hot pan with your very favorite high smoke point oil we're going to get that nice and seared the beautiful brown sear on there is going to give a great flavor to your chick to the soup at the end look at that in skin down and then you're in a lot of salt and pepper the other side of that as well now we're just going to leave that to cook for a little while let it get nice and nice and brown on the skin side meanwhile we're going to move on to our other ingredients so we're going to chop up our shallot here all of the ingredient quantities you're going to be able to find that on all our website we're going to put a link in the description below so we're just going to peel our shallots we're going to peel our garlic and we're also going to peel the ginger now because we're going to be adding the ginger in pretty large pieces to the to the soup we don't want any of those little bits of skin in there as well we're going to do a fairly rough chop for this it's not going to be diced really really small but we definitely want to make sure that we get all of the all of the skin off there you can also use a peeler for this so here we go first round of else we're just going to really quickly do a rough chop once we've got everything chopped together one more pass through again it doesn't have to be perfect this is all going into the soup it's all going to cook down together so it doesn't have to be super small also doesn't have to be super accurate so we're going to add all of those wonderful fragrant ingredients into our soup pot again we're going to use our very favorite high smoke point oil to get that cooking you can see the sizzle in there meanwhile our chicken is still cooking over on the other element over there of new burner so we're going to a little sizzle on this going around give it a little stir to make sure that we get the oil coating all of the ginger garlic and shallots and our onion as well so here we have one chopped onion again it doesn't have to be super act to super fine French cut is just fine it's all going to cook down in the soup again give it a little stir to make sure it gets covered in that oil and we're going to cover that just to let that onion welp a little bit here we can see the skin side of the chicken is nicely seared and we move on to the celery now this is going to take less time to cook so we want to add this after the onions and this just gives a really nice fresh flavor to the whole soup see the onions have started to cook but they're still pretty firm but now is a great time to add a little bit of salt in there so we're going to salt the onions and celery on top there give it a good stir make sure everything is covered in the oil that has all the flavor from the ginger and garlic and shallots and get that salt while mixed in there as well our chicken is almost done it doesn't have to be cooked all the way through it will finish in the soup so now we're going to add the galangal powder in there the bay leaf you want to give that a good bruise pop that in and our kaffir lime leaves we're going to add about two thirds of our curry powder to let it cook with the soup now you can use whatever your favorite curry powder is there are lots of different brands every store will have a lot of different ones really just use your favorite here give everything a good mix make sure that curry powder is clothing all those nice vegetables in there you can see the onions have started to cook but they're still pretty firm so we're just let that cook meanwhile we can start preparing our sweet potatoes we're just going to cut that into pretty big pieces after it's been peeled if you ever had this at a restaurant you get those nice big tender pieces of sweet potato in there so already have been cooking for a little while you can see here they're all starting to wilt in there getting nice and soft that's just about where we want it that's excellent perfect so we're going to move on now to add our chicken stock so you can make your own chicken stock it's not all that hard we will do some videos on stock making later but if you're not into doing that as we're doing here you're perfectly fine to use store-bought stock we like the low-sodium version we find the the regular just has too much salt in it now we can add our sweet potatoes and give it a little stir and we're also going to add our chicken now so again it doesn't matter if it's not completely cooked all the way through it should be pretty close but if it's not cooked all the way through that's fine it will finish in the soup and the last thing before we cover it up we're just going to add a few more ingredients here so we've got some soy sauce some fish sauce coconut milk lime juice and the rest of our curry powder so there we go we've got everything up to a simmer now after adding all of our ingredients you can see the chicken stick in the cart studies come off that's not a big problem they'll come off into the soup so first we're going to finish off with the rest of the curry powder and we're going to use most of our lime juice in here probably about 2/3 of 3/4 and the rest we're going to use for flavor arrangement later one can of coconut milk or coconut cream if you wanted a little bit creamier a little thicker at the end results give everything a little stir it now is a really great time to give it all a taste and see exactly where we are so make sure everything is nicely blended in there and we're going to give this a little taste just to see where we're at and now is when we're going to be adjusting the flavor with a little bit soy sauce a little bit of fish sauce so a little dash of soy just give it a little more richness and a little dash to the fish sauce really well you don't want to use fish sauce you can also use something like we're soft in here you'll have a similar effect okay give a good stir give it a little taste just to see where we're at fantastic so everything seems to be in order here we're going to cover that up and that can cook for a couple of hours honestly until the chicken is cooked so here we go we're serving that over some rice everyone should get a nice chicken thigh in there a couple of nice big pieces of extremely tender sweet potato as well and we're going to cover that with a little bit of that cilantro that we were looking at at the beginning nice chopped cilantro on top as a little garnish and there you have it that's our restaurant style Vietnamese chicken curry so please like and subscribe for more great recipes coming soon also please let us know in the comments if there are any recipes you'd like to see chef Caleb do on our Channel and as always love your foodhello and welcome to love your food today we're going to show you how to make this beautiful Vietnamese style chicken curry soup and here are the ingredients we're going to be working with today we've got the galangal root ground we've got some kaffir lime leaves and one bay leaf some curry powder one large white onion a stalk of celery one shallot one lime a couple of sweet potatoes some cilantro a couple of fingers of ginger and a few cloves of garlic as well and of course we're going to start with our chicken now we prefer the bone-in skin-on thighs for this we just like the flavor that the meat that comes out very nicely at the end after being cooked in the soup we're going to get a nice coating of salt and pepper on there and put that in the pan a very hot pan with your very favorite high smoke point oil we're going to get that nice and seared the beautiful brown sear on there is going to give a great flavor to your chick to the soup at the end look at that in skin down and then you're in a lot of salt and pepper the other side of that as well now we're just going to leave that to cook for a little while let it get nice and nice and brown on the skin side meanwhile we're going to move on to our other ingredients so we're going to chop up our shallot here all of the ingredient quantities you're going to be able to find that on all our website we're going to put a link in the description below so we're just going to peel our shallots we're going to peel our garlic and we're also going to peel the ginger now because we're going to be adding the ginger in pretty large pieces to the to the soup we don't want any of those little bits of skin in there as well we're going to do a fairly rough chop for this it's not going to be diced really really small but we definitely want to make sure that we get all of the all of the skin off there you can also use a peeler for this so here we go first round of else we're just going to really quickly do a rough chop once we've got everything chopped together one more pass through again it doesn't have to be perfect this is all going into the soup it's all going to cook down together so it doesn't have to be super small also doesn't have to be super accurate so we're going to add all of those wonderful fragrant ingredients into our soup pot again we're going to use our very favorite high smoke point oil to get that cooking you can see the sizzle in there meanwhile our chicken is still cooking over on the other element over there of new burner so we're going to a little sizzle on this going around give it a little stir to make sure that we get the oil coating all of the ginger garlic and shallots and our onion as well so here we have one chopped onion again it doesn't have to be super act to super fine French cut is just fine it's all going to cook down in the soup again give it a little stir to make sure it gets covered in that oil and we're going to cover that just to let that onion welp a little bit here we can see the skin side of the chicken is nicely seared and we move on to the celery now this is going to take less time to cook so we want to add this after the onions and this just gives a really nice fresh flavor to the whole soup see the onions have started to cook but they're still pretty firm but now is a great time to add a little bit of salt in there so we're going to salt the onions and celery on top there give it a good stir make sure everything is covered in the oil that has all the flavor from the ginger and garlic and shallots and get that salt while mixed in there as well our chicken is almost done it doesn't have to be cooked all the way through it will finish in the soup so now we're going to add the galangal powder in there the bay leaf you want to give that a good bruise pop that in and our kaffir lime leaves we're going to add about two thirds of our curry powder to let it cook with the soup now you can use whatever your favorite curry powder is there are lots of different brands every store will have a lot of different ones really just use your favorite here give everything a good mix make sure that curry powder is clothing all those nice vegetables in there you can see the onions have started to cook but they're still pretty firm so we're just let that cook meanwhile we can start preparing our sweet potatoes we're just going to cut that into pretty big pieces after it's been peeled if you ever had this at a restaurant you get those nice big tender pieces of sweet potato in there so already have been cooking for a little while you can see here they're all starting to wilt in there getting nice and soft that's just about where we want it that's excellent perfect so we're going to move on now to add our chicken stock so you can make your own chicken stock it's not all that hard we will do some videos on stock making later but if you're not into doing that as we're doing here you're perfectly fine to use store-bought stock we like the low-sodium version we find the the regular just has too much salt in it now we can add our sweet potatoes and give it a little stir and we're also going to add our chicken now so again it doesn't matter if it's not completely cooked all the way through it should be pretty close but if it's not cooked all the way through that's fine it will finish in the soup and the last thing before we cover it up we're just going to add a few more ingredients here so we've got some soy sauce some fish sauce coconut milk lime juice and the rest of our curry powder so there we go we've got everything up to a simmer now after adding all of our ingredients you can see the chicken stick in the cart studies come off that's not a big problem they'll come off into the soup so first we're going to finish off with the rest of the curry powder and we're going to use most of our lime juice in here probably about 2/3 of 3/4 and the rest we're going to use for flavor arrangement later one can of coconut milk or coconut cream if you wanted a little bit creamier a little thicker at the end results give everything a little stir it now is a really great time to give it all a taste and see exactly where we are so make sure everything is nicely blended in there and we're going to give this a little taste just to see where we're at and now is when we're going to be adjusting the flavor with a little bit soy sauce a little bit of fish sauce so a little dash of soy just give it a little more richness and a little dash to the fish sauce really well you don't want to use fish sauce you can also use something like we're soft in here you'll have a similar effect okay give a good stir give it a little taste just to see where we're at fantastic so everything seems to be in order here we're going to cover that up and that can cook for a couple of hours honestly until the chicken is cooked so here we go we're serving that over some rice everyone should get a nice chicken thigh in there a couple of nice big pieces of extremely tender sweet potato as well and we're going to cover that with a little bit of that cilantro that we were looking at at the beginning nice chopped cilantro on top as a little garnish and there you have it that's our restaurant style Vietnamese chicken curry so please like and subscribe for more great recipes coming soon also please let us know in the comments if there are any recipes you'd like to see chef Caleb do on our Channel and as always love your food\n"