Vegetarian Vietnamese curry soup
3
Points®
Total time: 48 min • Prep: 30 min • Cook: 18 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
Olive oil
2 tsp
Onion
1 cup(s), chopped, chopped
Garlic
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
Carrots
2 medium, sliced diagonally into 1/4-inch thick pieces
Cremini mushroom
8 medium, or button mushrooms, sliced
Vegetable broth
14 fl oz, canned
Water
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
Cilantro
4 Tbsp, fresh, chopped
Instructions
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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