- 2 pounds drumsticks
- 2 pounds chicken thighs
- 2 tablespoons curry powder
- 2 tablespoons oyster sauce
- 2 tablespoons fish sauce
- 3 cloves garlic
- 3 stalks cut into chunks lemongrass
- 2 bay leaves
- 4 medium to large carrots
- 4 cups water
- 1 can (14.5 oz) can chicken broth
- 1 onion
- 2 cubed russet potatoes
- 1 can (14.5 oz) can coconut milk
- 1 can 10.5 oz cream of mushroom soup
- vermicelli noodles
Salt chicken pieces. Heat 1 tablespoon of oil in a large soup pot. Add in the chicken and brown on all sides.
Once the chicken is brown, add in curry powder, oyster sauce, fish sauce, garlic, lemongrass and bay leaves. Stir well. Make sure chicken is coated in the sauces and spices.
Add in the carrots and mix well.
Next, add in water, chicken broth, and the onion. Bring to a boil and then lower to a simmer. Simmer for 30 minutes. Check the soup for impurities after the 15 minute mark and scoop away any that you see.
After 30 minutes of simmering, add in the potatoes and simmer for another 30 minutes.
Lastly, add in the coconut milk and cream of mushroom and simmer for 15 more minutes.
Serve with vermicelli noodles and a squeeze of lime juice.