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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 189.5
  • Total Fat: 10.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,088.1 mg
  • Total Carbs: 21.6 g
  • Dietary Fiber: 3.8 g
  • Protein: 4.2 g

View full nutritional breakdown of Vegetarian Vietnamese Curry Soup calories by ingredient
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Vegetarian Vietnamese Curry Soup

Submitted by: AMBER.GUILLOT

Introduction

Gret hearty soup - I use the Lite Coconut milk and also some lemon zest. Gret hearty soup - I use the Lite Coconut milk and also some lemon zest.
Number of Servings: 4

Ingredients

    Olive Oil, 2 1tsp (remove)
    Onions, raw, 1 cup, chopped
    Garlic, 2 medium cloves, minced
    Fresh Ginger Root, 3 tsp, chopped
    Curry powder, 1 tbsp
    Lemon zest, 1 tsp
    Green Peppers (bell peppers), .75 cup, chopped
    Carrots, raw, 1 cup, chopped
    Mushrooms, fresh, 8 medium chopped
    Water, 2 cup
    Vegetable Broth, 14 oz
    Bay Leaf, 2
    Salt, 1 tsp
    Red Potato, 2 cups, diced
    Coconut Milk, 2/3 cup OR Lite Coconut Milk, 1 2/3 cup
    Cilantro, raw, 4 tbsp

Directions

Heat oil in large stock pot over medium-high heat. Add onion, garlic, and ginger and sautee 2 minutes. Stir in curry powder and lemon zest and cook 2 minutes, until curry is fragrant. Add pepper, carrots and mushrooms and stir to combine. Add broth, water, bay leaves and salt, and bring to a boil.

Stir in potatoes and coconut milk and return to a boil. Reduce heat to medium and cook until potatoes are fork-tender, about 10 minutes.

Remove bay leaves. Ladle soup into bowls and top each serving with 1 tbsp of chopped cilantro. Yields about 1 1/2 cups per serving.

You could also add some red pepper for added heat. Or, you could use some curry paste in place of the curry powder. I sometimes add zucchini instead of green peppers. Enjoy!

Number of Servings: 4

Recipe submitted by SparkPeople user AMBER.GUILLOT.






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Member Ratings For This Recipe

  • Good, but I think I was expecting a stronger curry flavor. I would make this again, but I would probably double the curry and perhaps also the garlic and ginger, but I like spicy food. - 2/8/14

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  • Thank you for this lovely recipe. - 1/25/11

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