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Vietnamese La Sa Ga Soup Recipe

Recipe by: JD

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook20 m
  • Ready In40 m
  • 1Heat 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.
  • 2Pour 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.
Footnotes
  • Cook's Notes:
  • Vegetable oil can be substituted for peanut oil if desired.
Ingredients
  • 10 servings
  • 333 cals
  • 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
  • 1/4 cup fish sauce, or to taste
  • 1 1/2 pounds angel hair pasta
  • 1/4 cup chopped fresh basil, or to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    333
    17%
  • Fat:
    13.5
    21%
  • Carbs:
    41.8
    13%
  • Protein:
    15.1
    30%
  • Cholesterol:
    15
    5%

Based on a 2,000 calorie diet

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