Vegetarian Vietnamese curry soup
1 cup(s), chopped
2 medium clove(s), minced
1 Tbsp, fresh, chopped
1 tsp, grated
1 medium, seeded and chopped
2 medium, sliced diagonally into 1/4-inch thick pieces
8 medium, or button mushrooms, sliced
Fat free vegetable broth
14 oz, canned
2 cup(s), red, diced
Light unsweetened coconut milk
14 fl oz, canned
4 Tbsp, fresh, chopped
- 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