"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Vegetarian Vietnamese Curry Soup Recipe

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This recipe for Vegetarian Vietnamese Curry Soup, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Weight Watchers Group
Added: Tuesday, March 7, 2006


2 tsp. - olive oil
1 c. - onions, chopped
2 medium - garlic cloves, minced
1 T. - ginger root, fresh & chopped
1 T. - curry powder
1 tsp. - lemon zest, grated
1 medium - green pepper, seeded & chopped
2 medium - carrots, sliced diagonally into ¼ inch thick pieces
8 medium - cremini OR button mushrooms, sliced
14 oz. can - vegetable broth
2 c. - water
2 leaves - bay leaf
1 tsp. - table salt
2 c. - red potatoes, diced
14 fl. oz. can - light coconut milk
4 T. - cilantro, freshly chopped

Heat oil in a large stockpot 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. Yields about 1½ cups per serving.

Personal Notes:
Personal Notes:
Makes 4 servings, 4 points each.




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