Vegetarian Vietnamese Curry Soup
- Total Time
- 0:48
- Prep
- 0:30
- Cook
- 0:18
- Serves
- 4
- Difficulty
- Easy
This hearty soup gets its robust flavor from fresh ginger, curry, lemon zest and coconut milk.
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olive oil2 tsp
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uncooked onion(s)1 cup(s), chopped
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garlic clove(s)2 clove(s), medium, minced
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ginger root1 Tbsp, fresh, chopped
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curry powder1 Tbsp
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lemon zest1 tsp, grated
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green pepper(s)1 medium, seeded and chopped
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uncooked carrot(s)2 medium, sliced diagonally into 1/4-inch thick pieces
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cremini mushroom(s)8 medium, or button mushrooms, sliced
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vegetable broth14 oz, canned
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water2 cup(s)
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bay leaf2 leaf/leaves
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table salt1 tsp
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uncooked potato(es)2 cup(s), red, diced
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light unsweetened coconut milk14 fl oz, canned
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cilantro4 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. Yields about 1 1/2 cups per serving.