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Paleo Vietnamese Curry Soup, A Perfect Side for Ethnic Entrées

Anyway, one of our good friends is having a redneck birthday party this weekend and we’re really excited about going and having a good time with everyone. We went shopping with my parents to get some costumes and had the best time making fun of ourselves. I can’t wait to update our profile pics!!!

But on to recipe number 2! This has nothing to do with the other, but it was supposed to be posted along side our Vietnamese Steak. But didn’t. Because I forgot. I know! This recipe is for 2 people (as most of our recipes are) and has a little kick. If you don’t like the spicy, leave out the peppers ;)

Vietnamese Curry Soup

½ Tbsp Coconut Oil

¼ Red Onion

1 small Shallot

1 small Garlic clove

½” piece Ginger Root

½ Tbsp Lemongrass

1 Tbsp Curry Powder

½ tsp Fennel

¼ Green or Red Bell Pepper

½ Carrot

2 sliced Mushrooms

3 Arbol Chiles

1 cup Beef Broth (or Vegetable if you are vegetarian)

½ Tbsp Fish Sauce

1 small Bay Leaf

¼ tsp Lime Zest

½ cup diced Sweet Potatoes

½ cup Coconut Milk

¼ cup Cilantro (or ¼ tsp dried)

Heat oil in a pan on the stove over medium-high heat. Saute the onion and shallot.

Stir in the garlic, ginger, lemongrass, chiles, curry powder and fennel. Cook for about 5 minutes.

Stir in bell pepper, carrots, and mushrooms, then stir in the broth and season with fish sauce.

Bring to a boil, then stir in the potatoes and coconut milk. When soup is boiling again, reduce the heat and simmer for 40-60 minutes (or until potatoes are nice and tender).

Garnish with cilantro.

This soup is the perfect side to our Vietnamese Steak!

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