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.

Recipe Summary

prep:
30 mins
cook:
1 hr 30 mins
total:
2 hrs
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

479 calories; protein 16.4g 33% DV; carbohydrates 51.4g 17% DV; fat 26.5g 41% DV; cholesterol 0mg; sodium 270.9mg 11% DV. Full Nutrition
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Reviews (70)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/14/2003
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: used 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. Read More
(58)

Most helpful critical review

Rating: 3 stars
01/03/2011
I'm not sure where I went wrong. I followed this recipe almost to the letter however it ended up very watery and not creamy. I had to omit the lemon grass and used soy sauce in place of fish sauce. It turned out to be curried water. Might try again with less water and the fish sauce. Not sure what to do with this curried water now and wondering what I'm going to make for dinner! Read More
(4)
105 Ratings
  • 5 star values: 64
  • 4 star values: 25
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
11/14/2003
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: used 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. Read More
(58)
Rating: 5 stars
08/31/2003
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. 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. Read More
(32)
Rating: 5 stars
04/19/2003
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 in a Indian restaurant but this kind seems kind of fresh and creamy in comparison. Really good! My picky eater said it was too spicy but I have a cast iron stomach so I thought it was perfect! I had to go into the city to get some of the stuff but now that I have it I can't wait to make this again! Read More
(28)
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Rating: 5 stars
01/05/2004
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 instead 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. Read More
(23)
Rating: 5 stars
01/23/2003
This recipe is so GREAT! It takes a little while to make but I had a rainy Saturday with nothing better to do. I love curry and it really lifts my spirits when I smell it wafting through the house. My neighborhood Asian grocery has a rather large selection of "fake meat " so I threw in a can of braised wheat gluten. EXCELLENT! Read More
(16)
Rating: 5 stars
08/03/2006
This was a wonderful and complex soup very forgiving of the substitutions I made. I used a combination of Maharajah and Thai curry powders used the zest of one lime for the Kaffir lime leaves added soy sauce instead of fish sauce added about a tablespoon of sugar and added a chile pepper instead of the red pepper flakes. Read More
(15)
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Rating: 5 stars
02/25/2008
The kaffir lime leaves lemon grass and fish sauce really gives this a truly authentic taste. I am not vegetarian so I put in almost a whole boiled chicken to my soup stock and did not purchase fried tofu or fry the tofu. I cut fresh tofu into little cubes (about 1/4 of an inch)- like little cubes of cheese. Yummy. This is such a comforting and easy soup and the modifications are endless. Read More
(15)
Rating: 5 stars
11/09/2006
This is very good I have made it several times. If you can find it don't skimp on the lemongrass I found this too be the best thing about the soup. I did add the vegetarian fish sauce but I think it would be just as good without and this is a weird ingredient to find (Mine was mushroom based). Read More
(14)
Rating: 5 stars
11/14/2003
Definitelly a great soup. I prefered the stew version suggested by Thu Nguyen. And I reduced the curry amount just a bit (apparently I'm a little whimpy when it comes to curry. But everything turned out perfectly. Read More
(11)
Rating: 3 stars
01/03/2011
I'm not sure where I went wrong. I followed this recipe almost to the letter however it ended up very watery and not creamy. I had to omit the lemon grass and used soy sauce in place of fish sauce. It turned out to be curried water. Might try again with less water and the fish sauce. Not sure what to do with this curried water now and wondering what I'm going to make for dinner! Read More
(4)
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