成分：棕榈油，辣椒，香茅，咖哩粉，咖哩叶，姜，糖，盐。
备用：素叉烧，素鱿鱼，素鹅，豆腐卜，长豆，豆芽，米粉或面条。
Ingredients: Palm Oil, Chili, Lemongrass, Curry Powder, Curry Leaf, Ginger, Sugar, Salt.
Preparation: Vege Char Siew, Vege Squid, Vege Chicken, Bean Curd Puffs, Yardlong Bean, Bean Sprouts, Noodle/Rice Vermicelli.
烹饪法（供3人分）：
- 准备约850ml±清水煮沸，加入三汤匙半的素咖喱酱拌匀。煮约15分钟后加入椰子酱和豆腐卜，再煮至沸腾即可。酱料的份量可随个人口味增加或减少。
- 将面条/米粉放入碗中，再加上适量并已煮熟的菜类，素叉烧，素鱿鱼，素鹅铺排在碗中。
- 淋上刚煮好的素咖喱汤，即可食用。
Cooking Method (For 3 serving):
- In 850ml± boiled water, put in 3 1/2 poons of Penang Vegetarian Curry Paste and keep boiling for 15mins. Add on coconut milk and bean curd puffs, and keep cooking. May increase or reduce the paste according to preference flavour.
- Place cooked rice vermicelli / noodle, yardlong bean, bean sprouts place on a bowl. Garnish with cooked vege char siew, vege squid, vege chicken.
- Pour the hot cooked Vegetarian Curry soup into the bowl, ready to serve.
