Rating: 4.5 stars
103 Ratings
  • 5 star values: 63
  • 4 star values: 25
  • 3 star values: 9
  • 2 star values: 4
  • 1 star values: 2

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.

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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 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.

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  • 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

479 calories; protein 16.4g; carbohydrates 51.4g; fat 26.5g; sodium 270.9mg. Full Nutrition
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