Vegetarian Vietnamese Curry Soup

Total Time
48 min
30 min
18 min
This hearty soup gets its robust flavor from fresh ginger, curry, lemon zest and coconut milk.


olive oil

2 tsp

uncooked onion(s)

1 cup(s), chopped

garlic clove(s)

2 medium clove(s), minced

ginger root

1 Tbsp, fresh, chopped

curry powder

1 Tbsp

lemon zest

1 tsp, grated

green pepper(s)

1 medium, seeded and chopped

uncooked carrot(s)

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

cremini mushroom(s)

8 medium, or button mushrooms, sliced

fat free vegetable broth

14 oz, canned


2 cup(s)

bay leaf

2 leaf/leaves

table salt

1 tsp

uncooked potato(es)

2 cup(s), red, diced

light unsweetened 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

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