A flavorful Vietnamese curry chicken soup using air-fried carrots and potatoes for a lighter dish, combined with rich coconut milk and spices. Perfect with rice, baguette, or vermicelli.
1: In a mixing bowl, combine chicken thigh with curry powder, sugar, 3 tbsp fish sauce, half of the minced shallots, and half of the minced garlic. Combine and allow to marinate for at least 1 hour.
2: Prepare the other vegetables: white onion, carrots, sweet or russet potatoes, and lemongrass.
3: To your air fryer trays, evenly lay carrots and potatoes - careful not to overcrowd. Air fry at 400 F for 10 minutes.
4: Heat a large stock pot over high heat with cooking oil. Once hot, add garlic and shallots. Sauté for 30 seconds.
5: Add white onions to the pot. Sauté for another 30 seconds. Add lemongrass stalks and sauté for another 30 seconds.
6: Add the marinated chicken thigh. Sauté for 2 minutes.
7: Add 10 cups of water and wait for it to reach a boil. Once boiling, add the air-fried potatoes and carrots. Lower heat to simmer and allow to simmer for 25 minutes.
8: Add coconut milk and season with chicken powder, fish sauce, and salt. Taste and adjust to your liking.
9: Toast your bread in the air fryer at 365F for 3 minutes.
10: Serve and enjoy!
