Vietnamese Style Vegetarian Curry Soup

57 Reviews

Prep: 30 min
Cook: 1 hr 30 min
Ready In: 2 hr

“Vietnamese style curry powder can be found in Asian markets - especially in cities that have a large Vietnamese population. If you can't find it, use Madras curry powder. This spicy soup can be made into a thick stew by reducing the vegetable stock and water by half. Serve with rice and French bread.” - by shaggy

Directions

Heat oil in a large stock pot over medium heat. Saute onion and shallots until soft and translucent. Stir in garlic, ginger, lemon grass and curry powder. Cook for about 5 minutes, to release the flavors of the curry. Stir in green pepper, carrots, mushrooms and tofu. Pour in vegetable stock and water. Season with fish sauce and red pepper flakes. Bring to a boil, then stir in potatoes and coconut milk. When soup returns to a boil, reduce heat and simmer for 40 to 60 minutes, or until potatoes are tender. Garnish each bowl with a pile of bean sprouts and cilantro.

Reviews (57)

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glowsta

Nov. 14, 2003

"This was delicious - fragrant and creamy. I followed the suggestion of reducing the water and broth by half to make it more creamy and stew-like, rather than like a soup. I did make some changes: u..." See moresed two tbls. of Madras curry powder and two tbls. of Thai red curry paste, instead of the 4 tbls. of curry powder. Didn't add the red pepper flakes and substituted reduced sodium soy sauce for the fish sauce. Added one large sweet potato instead of the 8 regular potatoes and used lite coconut milk...still creamy and delicious! I let it simmer for about 1.5 - 2 hours and the house smelled so good! The directions didn't specify when to add the kaffir lime leaves and bay leaf, so I threw them in right before I started the "simmer" process."

Morena

Aug. 31, 2003

"This is a beautiful soup; I agree with the other reviewer in that it seems to have cross-bred with Thai laksa! I reduced the amount of curry and chili for the children's sakes, and it was just right..." See more. The only thing is that the cooking times on the recipe don't do it justice! AllRecipes puts this soup as being ready in two hours, but that's way, way off. Mine was done in under 40 minutes, and that included frying my own tofu! A very quick and easy recipe."

uhall

Jan. 5, 2004

"This was great! I made it for my roomates and a few friends that came over. Everyone loved it and it was very filling. I could not find some of the ingredents so I improvised. I used green onions ..." See moreinstead of Shallots (one whole bunch), I alos used lime zest and juice instead of the kaffir lime leaves, and I used lemon juice instead of the lemon grass. I also used soy sauce instead of the fish sauce. The soy sause really gave it a distinct flavor. I didn't fry my tofu and it still tasted great. I used one reviewers suggestion and used sweet potato intead of regular patatos and it tasted great. The bean sprouts and cilantro added on top was wonderful it added a new texture and taste. Great recipe I will definatly keep this in the recipe box and make again."

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