Vietnamese Style Vegetarian Curry Soup Recipe - Allrecipes.com
Vietnamese Style Vegetarian Curry Soup Recipe
  • READY IN 2 hr

Vietnamese Style Vegetarian Curry Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr 30 mins
  • READY IN

    2 hrs

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 14, 2003

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 changes: used two tbls. of Madras curry powder and two tbls. of Thai red curry paste, instead of the 4 tbls. of curry powder. Didn't add the red pepper flakes and substituted reduced sodium soy sauce for the fish sauce. Added one large sweet potato instead of the 8 regular potatoes and used lite coconut milk...still creamy and delicious! I let it simmer for about 1.5 - 2 hours and the house smelled so good! The directions didn't specify when to add the kaffir lime leaves and bay leaf, so I threw them in right before I started the "simmer" process.

 
Most Helpful Critical Review
Jan 03, 2011

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 sauce. It turned out to be curried water. Might try again with less water and the fish sauce. Not sure what to do with this curried water now, and wondering what I'm going to make for dinner!

 
Aug 31, 2003

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.

 
Apr 19, 2003

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!

 
Jan 05, 2004

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 onions instead of Shallots (one whole bunch), I alos used lime zest and juice instead of the kaffir lime leaves, and I used lemon juice instead of the lemon grass. I also used soy sauce instead of the fish sauce. The soy sause really gave it a distinct flavor. I didn't fry my tofu and it still tasted great. I used one reviewers suggestion and used sweet potato intead of regular patatos and it tasted great. The bean sprouts and cilantro added on top was wonderful it added a new texture and taste. Great recipe I will definatly keep this in the recipe box and make again.

 
Nov 09, 2006

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 I think it would be just as good without, and this is a weird ingredient to find (Mine was mushroom based).

 
Aug 03, 2006

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, added soy sauce instead of fish sauce, added about a tablespoon of sugar, and added a chile pepper instead of the red pepper flakes.

 
Feb 25, 2008

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 purchase fried tofu or fry the tofu. I cut fresh tofu into little cubes (about 1/4 of an inch)- like little cubes of cheese. Yummy. This is such a comforting and easy soup and the modifications are endless.

 

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Nutrition

  • Calories
  • 479 kcal
  • 24%
  • Carbohydrates
  • 51.4 g
  • 17%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 26.5 g
  • 41%
  • Fiber
  • 8.9 g
  • 36%
  • Protein
  • 16.4 g
  • 33%
  • Sodium
  • 271 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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