Vietnamese Style Vegetarian Curry Soup Recipe Reviews - Allrecipes.com (Pg. 6)
Reviewed: Jan. 24, 2003
A fine curry stew. I didnt have kaffir lime leaves or lemon grass so I substituted lemon and lime zest, I'm sure its not up to par, but it worked out anyway. I would, however, suggest using more coconut milk, a tablespoon of sugar, and some much needed salt. Otherwise, A+ all around.
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Reviewed: Nov. 7, 2002
Fantastic! I used the full amount of water/broth and still found this to be a thick soup. I didn't fry the tofu and used a lemongrass paste instead of fresh lemongrass; both were fine. Add lots of extra red pepper if you like it spicy. Skip the bean sprouts, but don't skip the cilantro.
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Reviewed: Aug. 14, 2002
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.
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Reviewed: Apr. 29, 2002
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.
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Reviewed: Dec. 25, 2001
Great soup! I eat a lot of Vietnamese and Thai food and this is kind of a cross between them. Next time I will add a little more coconut milk though to sweeten it.
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Reviewed: Oct. 24, 2001
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!
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Reviewed: Oct. 24, 2001
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!
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