Description
Spicy Vietnamese Style Vegetarian Curry Soup delivers hearty comfort in a bowl, blending rich coconut milk with aromatic herbs and tender vegetables. Nourishing spices and fresh ingredients create a delightful culinary journey you will savor with each comforting spoonful.
Ingredients
Scale
Main Protein and Vegetables:
- 1 pound fried tofu, cut into bite-sized pieces
- 1 green bell pepper, coarsely chopped
- 2 carrots, peeled and diagonally sliced
- 8 mushrooms, sliced
- 8 small potatoes, quartered
- 2 cups fresh bean sprouts
- 8 sprigs fresh chopped cilantro
Aromatics and Seasonings:
- 1 onion, coarsely chopped
- 2 shallots, thinly sliced
- 2 cloves garlic, chopped
- 2-inch piece fresh ginger root, thinly sliced
- 1 stalk lemon grass, cut into 2-inch pieces
- 4 tablespoons curry powder
- 2 teaspoons red pepper flakes
- 1 bay leaf
- 2 makrut lime leaves
- 2 tablespoons vegetarian fish sauce
Liquids and Cooking Base:
- 2 tablespoons vegetable oil
- 4 cups vegetable broth
- 4 cups water
- 1 (14-ounce) can coconut milk
Instructions
- Warm olive oil in a spacious stockpot over medium temperature, gently sweating onions and shallots until they become soft and translucent.
- Introduce minced garlic, freshly grated ginger, finely chopped lemongrass, and aromatic curry powder. Allow the spices to bloom and release their intense flavors for approximately 3-4 minutes.
- Incorporate diced green pepper, sliced carrots, quartered mushrooms, and cubed tofu into the fragrant base, stirring to coat with the spice mixture.
- Stream in vegetable stock and water, then enhance with umami-rich fish sauce, fiery red pepper flakes, a single bay leaf, and exotic lime leaves.
- Elevate the heat to create a rolling boil, then gently fold in chunky potato pieces and creamy coconut milk.
- Once the liquid returns to a bubbling state, reduce the flame to a gentle simmer. Allow the curry to slowly develop its flavors and tenderize the potatoes for 45-55 minutes, stirring occasionally.
- Ladle the steaming curry into serving bowls, crowning each portion with a generous sprinkle of crisp bean sprouts and vibrant fresh cilantro leaves.
Notes
- Balance heat carefully to prevent burning delicate aromatics like ginger and lemongrass.
- Toast curry powder briefly to enhance its complex flavor profile without scorching.
- Consider swapping fish sauce with soy sauce or liquid aminos for a fully vegan version that maintains umami depth.
- Opt for firm or extra-firm tofu and press out excess moisture before adding to ensure better texture and absorption of curry flavors.
- Prep Time: 10 minutes
- Cook Time: 50 to 70 minutes
- Category: Dinner, Snacks
- Method: Simmering
- Cuisine: Vietnamese
Nutrition
- Serving Size: 6
- Calories: 240
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 0 mg