Vietnamese Style Vegetarian Curry Soup

Name: Vietnamese Style Vegetarian Curry Soup
Total time: 120
Yield: 8
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 makrut 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 by Emily B from allrecipes.com

Dinner 2 Hr.

Ingredients

8 servings

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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

Instructions

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.
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.