Vietnamese Style Vegetarian Curry Soup

Name: Vietnamese Style Vegetarian Curry Soup
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Ingredients: 2 tablespoons vegetable oil; 1 onion, coarsely chopped; 2 shallots, thinly sliced; 2 cloves garlic, chopped; 2 inch piece fresh ginger root, thinly sliced; 1 stalk lemon grass, cut into 2 inch pieces; 4 tablespoons curry powder; 1 green bell pepper, coarsely chopped; 2 carrots, peeled and diagonally sliced; 8 mushrooms, sliced; 1 pound fried tofu, cut into bite-size pieces; 4 cups vegetable broth; 4 cups water; 2 tablespoons vegetarian fish sauce; 2 teaspoons red pepper flakes; 1 bay leaf; 2 makrut lime leaves; 8 small potatoes, quartered; 1 (14 ounce) can coconut milk; 2 cups fresh bean sprouts, for garnish; 8 sprigs fresh chopped cilantro, for garnish

4.4

(103)

68 Reviews

10 Photos

Vietnamese-style curry powder can be found in Asian markets. 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 by Emily B

Updated on September 14, 2022

10

Prep Time:

30 mins

Cook Time:

1 hr 30 mins

Total Time:

2 hrs

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

2 tablespoons vegetable oil
1 onion, coarsely chopped
2 shallots, thinly sliced
2 cloves garlic, chopped
2 inch piece fresh ginger root, thinly sliced
1 stalk lemon grass, cut into 2 inch pieces
4 tablespoons curry powder
1 green bell pepper, coarsely chopped
2 carrots, peeled and diagonally sliced
8 mushrooms, sliced
1 pound fried tofu, cut into bite-size pieces
4 cups vegetable broth
4 cups water
2 tablespoons vegetarian fish sauce (Optional)
2 teaspoons red pepper flakes
1 bay leaf
2 makrut lime leaves
8 small potatoes, quartered
1 (14 ounce) can coconut milk
2 cups fresh bean sprouts, for garnish
8 sprigs fresh chopped cilantro, for garnish

Directions

Heat oil in a large stockpot 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, red pepper flakes, bay leaf, and lime leaves. 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.

Nutrition Facts (per serving)

479	Calories
27g	Fat
51g	Carbs
16g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 479
% Daily Value *
Total Fat 27g	34%
Saturated Fat 12g	58%
Sodium 271mg	12%
Total Carbohydrate 51g	19%
Dietary Fiber 9g	32%
Total Sugars 8g
Protein 16g
Vitamin C 40mg	200%
Calcium 276mg	21%
Iron 7mg	38%
Potassium 1096mg	23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.