Vietnamese Style Vegetarian Curry Soup Recipes

VEGETARIAN VIETNAMESE CURRY SOUP

Vegetarian Vietnamese curry soup image

This hearty, satisfying soup is full of robust flavor yet is super-easy to put together. You only need one large stockpot to make it and it can be ready to go in less than an hour. First, the onions, garlic, and ginger are cooked down and softened, then are flavored with curry powder and grated lemon zest. The soup gets lots of its heft from green peppers, carrots, cremini mushrooms, and red potatoes, as well as vegetable broth and unsweetened coconut milk. Garnishing with some fresh cilantro right before serving adds a pop of color and brightness to the finished dish.

Categories Dinner

Time 48m

Yield 6 servings

Number Of Ingredients 16

Ingredients

2 tsp Olive oil
1 cup(s) Uncooked onion(s) chopped
2 medium clove(s) Garlic clove(s) minced
1 Tbsp Ginger root fresh, chopped
1 Tbsp Curry powder
1 tsp Lemon zest grated
1 medium Green pepper(s) seeded and chopped
2 medium Uncooked carrot(s) sliced diagonally into 1/4-inch thick pieces
8 medium Cremini mushroom(s) or button mushrooms, sliced
14 oz Vegetable broth canned
2 cup(s) Water
2 leaf/leaves Bay leaf
1 tsp Table salt
2 cup(s) Uncooked potato(es) red, diced
14 fl oz Canned unsweetened light coconut milk canned
4 Tbsp Cilantro fresh, chopped

Steps:

Heat oil in a large stock pot over medium-high heat. Add onion, garlic and ginger and sauté 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 tablespoon of chopped cilantro.
Serving size: about 1 cup

Nutrition Facts : Calories 43 kcal

VIETNAMESE-STYLE CHICKEN CURRY SOUP

Vietnamese-Style Chicken Curry Soup image

I use Vietnamese-style curry powder found at Asian food stores (usually called 'cari'). If you can't find it, use Madras curry powder. I make mine soupy, but you can make a thick stew by reducing the amount of chicken broth and water by half. Serve with rice or French bread, or both.

Provided by shaggy

Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes

Time 2h30m

Yield 8

Number Of Ingredients 19

Ingredients

2 tablespoons vegetable oil
1 (3 pound) whole chicken, skin removed and cut into pieces
1 onion, cut into chunks
2 shallots, thinly sliced
2 cloves garlic, chopped
⅛ cup thinly sliced fresh ginger root
1 stalk lemon grass, cut into 2 inch pieces
4 tablespoons curry powder
1 green bell pepper, cut into 1 inch pieces
2 carrots, sliced diagonally
1 quart chicken broth
1 quart water
2 tablespoons fish sauce
2 kaffir lime leaves
1 bay leaf
2 teaspoons red pepper flakes
8 small potatoes, quartered
1 (14 ounce) can coconut milk
1 bunch fresh cilantro

Steps:

Heat oil in a large stock pot over medium heat. Cook chicken and onions in oil until onions are soft and translucent; remove onions and chicken from pot and set aside.
Saute shallots in pot for about 1 minute, then stir in garlic, ginger, lemon grass and curry powder. Continue to cook for about 5 minutes, then stir in bell pepper and carrots. Return chicken and onion to pot and stir in chicken broth, water and fish sauce. Season with lime leaves, bay leaf and red pepper flakes.
Bring to a boil and introduce potatoes. Return to a boil and pour in coconut milk. Reduce heat and simmer 40 to 60 minutes, until potatoes and chicken are tender. Garnish each dish with a sprig of fresh cilantro.

Nutrition Facts : Calories 512.2 calories, Carbohydrate 40.6 g, Cholesterol 74.7 mg, Fat 26.8 g, Fiber 6.7 g, Protein 29.8 g, SaturatedFat 13.3 g, Sodium 374.5 mg, Sugar 3.8 g

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