Vietnamese Style Vegetarian Curry Soup

Vietnamese Style Vegetarian Curry Soup

shaggy 4

"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."
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2 h servings 479 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 479 kcal
  • 24%
  • Fat:
  • 26.5 g
  • 41%
  • Carbs:
  • 51.4g
  • 17%
  • Protein:
  • 16.4 g
  • 33%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 271 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  1. 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.


  1. 93 Ratings

Most helpful positive review

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 chang...

Most helpful critical review

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 s...

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 chang...

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...

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 i...

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 o...

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 h...

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 ...

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...

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 purchas...

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 tu...