This Vietnamese-style vegetarian curry soup is a fragrant and flavorful dish that combines the exotic taste of Vietnamese spices with the comforting warmth of a curry. Packed with a medley of fresh vegetables and tofu, this soup is both healthy and satisfying. The creamy coconut milk and tangy lime juice add a unique twist to the traditional curry, making it a perfect option for those looking to explore the flavors of Vietnam without meat. Ready in just 30 minutes, this soup is the perfect weeknight meal for any curry lover.
Ingredients
- 2 tablespoons vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 2 tablespoons curry powder
- 1 can (14 ounces) coconut milk
- 4 cups vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 medium carrot, sliced
- 1 medium potato, diced
- 1 red bell pepper, sliced
- 1 cup sliced mushrooms
- 1 cup cubed tofu
- 1 cup baby spinach
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Sliced green onions, for garnish
- Lime wedges, for serving
Directions
- In a large pot, heat the vegetable oil over medium heat. Add the diced onion, minced garlic, and minced ginger. Sauté for 2-3 minutes or until the onion is translucent.
- Add the curry powder to the pot and cook for an additional minute to toast the spices.
- Pour in the coconut milk, vegetable broth, soy sauce, brown sugar, and lime juice. Stir well to combine.
- Add the sliced carrot, diced potato, sliced red bell pepper, mushrooms, and tofu to the pot. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the vegetables are tender.
- Stir in the baby spinach and cook for an additional 2-3 minutes, or until wilted.
- Season the soup with salt and pepper to taste.
- Serve the Vietnamese-style vegetarian curry soup hot, garnished with fresh cilantro and sliced green onions. Serve with lime wedges on the side for squeezing over the soup.
- Enjoy!
