Vietnamese Style Vegetarian Curry Soup
Description
A delicious creamy curry soup loaded with vegetables and exotic spices. You'll have to dust off the kitchen knife and do some chopping, but it's worth it!
Ingredients
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2 tablespoons vegetable oil
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1 onion, coarsely chopped
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2 shallots, thinly sliced
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2 cloves garlic, chopped
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2 inch piece fresh ginger root, thinly sliced
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1 stalk lemon grass, cut into 2 inch pieces
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4 tablespoons curry powder
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1 green bell pepper, coarsely chopped
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2 carrots, peeled and diagonally sliced
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8 mushrooms, sliced
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1 pound fried tofu, cut into bite-size pieces
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4 cups vegetable broth
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4 cups water
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2 tablespoons vegetarian fish sauce
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2 teaspoons red pepper flakes
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1 bay leaf
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2 makrut lime leaves
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8 small potatoes, quartered
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1 (14 ounce) can coconut milk
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2 cups fresh bean sprouts, for garnish
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8 sprigs fresh chopped cilantro, for garnish
Directions
1
Heat oil in a large stockpot 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.
2
Pour in vegetable stock and water. Season with fish sauce, red pepper flakes, bay leaf, and lime leaves. 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.