Vietnamese Style Vegetarian Curry Soup

Vietnamese Style Vegetarian Curry Soup
  • PREP TIME
    30 mins
  • COOK TIME
    1 hrs 30 mins
  • TOTAL TIME
    2 hrs
  • SERVING
    8 People
  • VIEWS
    311

Embark on a flavorful journey to Southeast Asia with this vibrant Vietnamese-style vegetarian curry soup. Aromatic spices dance with fresh vegetables and creamy coconut milk, creating a symphony of textures and tastes that will warm your soul. Perfect for a cozy night in or a delightful gathering with friends.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    51 g
  • Fiber
    9 g
  • Protein
    16 g
  • Saturated Fat
    12 g
  • Sodium
    271 mg
  • Sugar
    8 g
  • Fat
    27 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Heat the vegetable oil in a large stockpot or Dutch oven over medium heat. (2 minutes)

Image Step 02
02 Step

Recipe View Add the chopped onion and shallots and sauté until softened and translucent, about 5-7 minutes.

Image Step 03
03 Step

Recipe View Stir in the chopped garlic, ginger, lemongrass, and curry powder. Cook for about 5 minutes, stirring constantly, until fragrant and the spices are toasted.

Image Step 04
04 Step

Recipe View Add the green bell pepper, carrots, mushrooms, and fried tofu to the pot. Stir to combine. (3 minutes)

Image Step 05
05 Step

Recipe View Pour in the vegetable broth and water. Season with vegetarian fish sauce (or soy sauce), red pepper flakes, bay leaf, and makrut lime leaves.

Image Step 06
06 Step

Recipe View Bring the soup to a boil, then stir in the quartered potatoes and coconut milk. (5 minutes)

Image Step 07
07 Step

Recipe View Once the soup returns to a boil, reduce the heat to low, cover, and simmer for 40-60 minutes, or until the potatoes are tender and the flavors have melded together beautifully.

Image Step 08
08 Step

Recipe View Remove the bay leaf, lemongrass and lime leaves before serving. Ladle the soup into bowls and garnish generously with fresh bean sprouts and chopped cilantro.

For a richer, creamier soup, use full-fat coconut milk.
If you prefer a thicker stew, reduce the vegetable stock and water by half during simmering.
Adjust the amount of red pepper flakes to your desired level of spiciness.
Serve this delightful curry soup with steamed jasmine rice or crusty French bread for dipping.

Lorna Konopelski

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 103 Ratings)
Total Reviews: (4)
  • Mckenzie Block

    I made this last night and it was a huge hit! Even my meat-loving friends enjoyed it.

  • Denis Wiegand

    This has become a staple in my household. I love experimenting with different vegetables depending on what's in season.

  • Johnny Kertzmann

    Absolutely delicious! The blend of spices is perfect, and the soup is so comforting.

  • Mattie Osinski

    Easy to follow recipe and the soup turned out amazing. I added a squeeze of lime juice at the end for extra zing.

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