Photo of Vegetarian Vietnamese curry soup by WW

Vegetarian Vietnamese curry soup

Total Time
48 min
30 min
18 min
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.


Olive oil

2 tsp


1 cup(s), chopped, chopped


2 clove(s), minced

Fresh ginger

1 Tbsp, fresh, chopped

Curry powder

1 Tbsp

Lemon zest

1 tsp, grated

Green bell pepper

1 medium, seeded and chopped


2 medium, sliced diagonally into 1/4-inch thick pieces

Cremini mushroom

8 medium, or button mushrooms, sliced

Vegetable broth

14 fl oz, canned


2 cup(s)

Bay leaf

2 leaf/leaves

Table salt

1 tsp

Uncooked potato

2 cup(s), red, diced

Canned unsweetened light coconut milk

14 fl oz, canned


4 Tbsp, fresh, chopped


  1. 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.
  2. 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.
  3. Remove bay leaves. Ladle soup into bowls and top each serving with 1 tablespoon of chopped cilantro.
  4. Serving size: about 1 cup