Vietnamese La Sa Ga Soup recipe

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Ingredients

3 tablespoons peanut oil
1 cup diced onion
3 tablespoons minced garlic
1 cup coconut milk, divided
1 tablespoon red curry paste, or more to taste
2 cooked chicken breast halves, shredded
8 cups chicken stock
6 tablespoons soy sauce, or to taste
¼ cup fish sauce, or to taste
1 ½ pounds angel hair pasta
¼ cup chopped fresh basil, or to taste

Nutrition Info

332.7 calories
carbohydrate: 41.8 g
cholesterol: 14.8 mg
fat: 13.5 g
fiber: 3.1 g
protein: 15.1 g
saturatedFat: 5.6 g
servingSize: -
sodium: 1709.9 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large stockpot over medium heat, saute onion and garlic until onion is tender, about 4 minutes. Add 1/2 cup coconut milk and stir continuously for 2 minutes. Stir curry paste into onion mixture until smooth, about 2 minutes.

  2. Pour chicken stock into onion mixture and increase heat to medium-high, cook until simmering, 3 to 4 minutes. Add soy sauce, fish sauce, and remaining 1/2 cup coconut milk, cook until heated through, 2 to 3 minutes. Add angel hair pasta, cover pot with lid, and cook until pasta is tender yet firm to the bite, about 10 minutes. Stir basil into soup.

Recipe Yield

10 servings

Recipe Note

There is a Vietnamese restaurant in New York City that serves a delicious chicken curry-coconut soup. This is my easy home version. Enjoy!

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