Coconut curry vegetable soup

    (102)
    1 hour 30 min

    This Vietnamese-inspired soup is delicious and hearty. Don't be put off by the long list of ingredients, the results are really worth it. Tofu and vegetables are simmered in a curry-spiced coconut soup. Enjoy alongside rice, if desired.


    91 people made this

    Ingredients
    Serves: 8 

    • 2 tablespoons vegetable oil
    • 1 onion, coarsely chopped
    • 2 shallots, thinly sliced
    • 2 cloves garlic, chopped
    • 1 (5cm) piece fresh root ginger, thinly sliced
    • 1 stalk lemon grass, cut into 5cm pieces
    • 4 tablespoons curry powder
    • 1 green pepper, coarsely chopped
    • 2 carrots, peeled and diagonally sliced
    • 8 mushrooms, sliced
    • 450g fried tofu, cut into bite-size pieces
    • 1 litre vegetable stock
    • 950ml water
    • 2 tablespoons fish sauce
    • 2 teaspoons crushed chillies
    • 1 bay leaf
    • 2 kaffir lime leaves
    • 8 small potatoes, quartered
    • 1 (400ml) tin coconut milk
    • 135g beansprouts, for garnish
    • 8 sprigs fresh chopped coriander, for garnish

    Method
    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Heat oil in a large stock pot over medium heat. Saute onion and shallots until soft and translucent. Stir in garlic, ginger, lemon grass and curry powder. Cook for about 5 minutes, to release the flavours of the curry.
    2. Stir in green pepper, carrots, mushrooms and tofu. Pour in vegetable stock and water. Season with fish sauce and crushed chillies. Bring to the boil, then stir in potatoes and coconut milk. When soup returns to the boil, reduce heat and simmer for 40 to 60 minutes or until potatoes are tender.
    3. Garnish each bowl with a pile of bean sprouts and coriander.

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    Reviews & ratings
    Average global rating:
    (102)

    Reviews in English (67)

    by
    57

    This was delicious - fragrant and creamy. I followed the suggestion of reducing the water and broth by half to make it more creamy and stew-like, rather than like a soup. I did make some changes: used two tbls. of Madras curry powder and two tbls. of Thai red curry paste, instead of the 4 tbls. of curry powder. Didn't add the red pepper flakes and substituted reduced sodium soy sauce for the fish sauce. Added one large sweet potato instead of the 8 regular potatoes and used lite coconut milk...still creamy and delicious! I let it simmer for about 1.5 - 2 hours and the house smelled so good! The directions didn't specify when to add the kaffir lime leaves and bay leaf, so I threw them in right before I started the "simmer" process.  -  24 Aug 2003  (Review from Allrecipes US | Canada)

    by
    31

    This is a beautiful soup; I agree with the other reviewer in that it seems to have cross-bred with Thai laksa! I reduced the amount of curry and chili for the children's sakes, and it was just right. The only thing is that the cooking times on the recipe don't do it justice! AllRecipes puts this soup as being ready in two hours, but that's way, way off. Mine was done in under 40 minutes, and that included frying my own tofu! A very quick and easy recipe.  -  29 Apr 2002  (Review from Allrecipes US | Canada)

    by
    27

    Wowie! The most exotic thing we get out here is beans and rice, so I wasn't too sure what to expect. I decided to make it thicker like a stew, like it says in the description. I once had curry in a Indian restaurant, but this kind seems kind of fresh and creamy in comparison. Really good! My picky eater said it was too spicy, but I have a cast iron stomach, so I thought it was perfect! I had to go into the city to get some of the stuff, but now that I have it, I can't wait to make this again!  -  24 Oct 2001  (Review from Allrecipes US | Canada)

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