Vegetarian Vietnamese Curry Soup Recipes
VEGETARIAN PHO (VIETNAMESE NOODLE SOUP)
A vegetarian version of this tasty Vietnamese noodle soup.
Provided by Annette Marcelo
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h34m
Yield 6
Number Of Ingredients 18
Steps:
- Place vegetable stock, onion, soy sauce, garlic, cinnamon sticks, ground ginger, star anise, and bay leaves in a large pot; bring to a boil. Reduce heat, cover, and simmer until flavors combine, 30 to 45 minutes. Remove solids with a slotted spoon and keep broth hot.
- Place noodles in a large bowl and cover with boiling water. Set aside until noodles are softened, 8 to 10 minutes. Drain and rinse thoroughly. Divide noodles among 6 serving bowls.
- Heat oil in a large skillet over medium-high heat until shimmering. Add tofu in a single layer and fry, in batches, until golden brown, about 6 minutes per side.
- Simmer fried tofu and mushrooms in broth until heated through, about 5 minutes. Transfer to serving bowls. Top with scallions and cilantro. Ladle in hot broth.
- Serve lime wedges, jalapeno peppers, bean sprouts, and basil alongside for garnishing each bowl.
Nutrition Facts : Calories 483.1 calories, Carbohydrate 77.7 g, Fat 12.6 g, Fiber 5.1 g, Protein 16.6 g, SaturatedFat 1.9 g, Sodium 1208.8 mg, Sugar 2.7 g
VIETNAMESE-STYLE CHICKEN CURRY SOUP
I use Vietnamese-style curry powder found at Asian food stores (usually called 'cari'). If you can't find it, use Madras curry powder. I make mine soupy, but you can make a thick stew by reducing the amount of chicken broth and water by half. Serve with rice or French bread, or both.
Provided by shaggy
Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes
Time 2h30m
Yield 8
Number Of Ingredients 19
Steps:
- Heat oil in a large stock pot over medium heat. Cook chicken and onions in oil until onions are soft and translucent; remove onions and chicken from pot and set aside.
- Saute shallots in pot for about 1 minute, then stir in garlic, ginger, lemon grass and curry powder. Continue to cook for about 5 minutes, then stir in bell pepper and carrots. Return chicken and onion to pot and stir in chicken broth, water and fish sauce. Season with lime leaves, bay leaf and red pepper flakes.
- Bring to a boil and introduce potatoes. Return to a boil and pour in coconut milk. Reduce heat and simmer 40 to 60 minutes, until potatoes and chicken are tender. Garnish each dish with a sprig of fresh cilantro.
Nutrition Facts : Calories 512.2 calories, Carbohydrate 40.6 g, Cholesterol 74.7 mg, Fat 26.8 g, Fiber 6.7 g, Protein 29.8 g, SaturatedFat 13.3 g, Sodium 374.5 mg, Sugar 3.8 g
VEGETARIAN VIETNAMESE CURRY SOUP
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.
Categories Dinner
Time 48m
Yield 6 servings
Number Of Ingredients 16
Steps:
- 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.
- Serving size: about 1 cup
Nutrition Facts : Calories 43 kcal
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