Vietnamese Style Vegetarian Curry Soup

“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.”


  • 30 ml vegetable oil
  • 1 onion, coarsely chopped
  • 2 shallots, thinly sliced
  • 2 cloves garlic, chopped
  • 11.2 g fresh ginger root, thinly sliced
  • 1 stalk lemon grass, cut into 2 inch pieces
  • 25 g curry powder
  • 1 green bell pepper, coarsely chopped
  • 2 carrots, peeled and diagonally sliced
  • 8 mushrooms, sliced
  • 455 g fried tofu, cut into bite-size pieces
  • 950 ml vegetable broth
  • 950 ml water
  • 30 ml vegetarian fish sauce (optional)
  • 6 g red pepper flakes
  • 1 bay leaf
  • 2 kaffir lime leaves
  • 8 small potatoes, quartered
  • 1 (14 ounce) can coconut milk
  • 135 g fresh bean sprouts, for garnish
  • 8 sprigs fresh chopped cilantro, for garnish


  • 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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