vietnamese style vegetarian curry soup

Ingredients

• Servings: 8
• 2 tablespoons vegetable oil
• 1 onion, coarsely chopped
• 2 shallots, thinly sliced
• 2 cloves garlic, chopped
• 2 inch piece fresh ginger root, thinly sliced
• 1 stalk lemon grass, cut into 2 inch pieces
• 4 tablespoons curry powder
• 1 green bell pepper, coarsely chopped
• 2 carrots, peeled and diagonally sliced
• 8 mushrooms, sliced
• 1 pound fried tofu, cut into bite-size pieces
• 4 cups vegetable broth
• 4 cups water
• 2 tablespoons vegetarian fish sauce (optional)
• 2 teaspoons red pepper flakes
• 1 bay leaf
• 2 kaffir lime leaves
• 8 small potatoes, quartered
• 1 (14 ounce) can coconut milk
• 2 cups fresh bean sprouts, for garnish
• 8 sprigs fresh chopped cilantro, for garnish

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs


• heat oil in a large stock pot over medium heat. saute onion and shallots until soft and translucent. stir in garlic, ginger, lemon grass and curry powder. cook for about 5 minutes, to release the flavors of the curry. stir in green pepper, carrots, mushrooms and tofu. pour in vegetable stock and water. season with fish sauce and red pepper flakes. bring to a boil, then stir in potatoes and coconut milk. when soup returns to a boil, reduce heat and simmer for 40 to 60 minutes, or until potatoes are tender. garnish each bowl with a pile of bean sprouts and cilantro.