Paleo Vietnamese Curry Soup, with Coconut Milk & Herbs © 2011 . All rights reserved.

Paleo Vietnamese Curry Soup, with Coconut Milk & Herbs

This Paleo Vietnamese Curry Soup is heavy on flavor, with coconut milk, fresh garlic and herbs. But on to recipe number 2! This has nothing to do with the other, but it was supposed to be posted along side our Paleo 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 ;)

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!!! We both got some pretty fab mullets and faux cigarettes and fake tattoos of barbwire and roses. Love it! I even got Angel a really sweet 38 Special t-shirt, camel colored corduroy jacket and jorts! I am wearing a very fashionable pink camouflage shirt. It’s gonna be sweet.

Paleo Vietnamese Curry Soup

1 Tbsp Coconut Oil

2 Shallots

2 Garlic cloves

1″ piece fresh Ginger

1 Tbsp Lemongrass paste

1 ½ Tbsp Madras Yellow Curry Powder

1 tsp dried Fennel Seeds

½ Red Bell Pepper

1 Carrot

6 sliced White Button Mushrooms

6 Bird’s Eye Chili Peppers

2 cups Beef Broth*

1 Tbsp Fish Sauce

2 Bay Leaves

½ tsp Lime Zest

1 cup Sweet Potatoes

1 cup Coconut Milk

½ cup fresh Cilantro

*Substitute vegetable stock for a vegetarian recipe!

Heat oil in a pan over medium-high (~6) heat. Slice the shallot and add the rings to the hot oil. Sauté until slightly tanned .

While the shallots are caramelizing, mince the garlic, ginger, lemongrass, and bird’s eye chili peppers. Once the shallots are ready, stir in the garlic, ginger, lemongrass, bird’s eye chili peppers, curry powder and fennel. Cook for about 5 minutes.

De-seed, de-stem, de-vein and dice the red bell pepper. Peel and slice the carrot and then slice the mushrooms. Stir the vegetables into the broth and season with the fish sauce.

Bring the soup a boil, then stir in the sweet potatoes and coconut milk. Bring the soup back to a boil, then reduce the heat to low (~2) and simmer for 40-60 minutes, or until the sweet potatoes are nice and tender.

Chop the cilantro and garnish each bowl with a handful.

This recipe can easily be made Vegan, just omit the fish sauce and swap the beef broth for vegetable stock!

Serves 2

This soup is the perfect side to our Paleo Vietnamese Steak!

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