Vietnamese Style Vegetarian Curry Soup

Vietnamese Style Vegetarian Curry Soup

60
shaggy 4

"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."

Ingredients

2 h {{adjustedServings}} servings 479 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 479 kcal
  • 24%
  • Fat:
  • 26.5 g
  • 41%
  • Carbs:
  • 51.4g
  • 17%
  • Protein:
  • 16.4 g
  • 33%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 271 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
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Reviews

60
  1. 93 Ratings

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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 chang...

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...

Wowie! The most exotic thing we get out here is beans and rice, so I wasn't too sure what to expect. I decided to make it thicker like a stew, like it says in the description. I once had curry i...