Vietnamese Style Vegetarian Curry Soup recipe
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Ingredients
- 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 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
Nutrition Info
- 479.3 caloriescarbohydrate: 51.4 gcholesterol: : -fat: 26.5 gfiber: 8.9 gprotein: 16.4 gsaturatedFat: 11.6 gservingSize: -sodium: 270.9 mgsugar: 7.6 gtransFat: : -unsaturatedFat: : -
Directions Vietnamese Style Vegetarian Curry Soup
Directions
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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.