Name: Vietnamese Style Vegetarian Curry Soup
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Vegetable oil - 2 tablespoons; Onion, coarsely chopped - 1; Shallots, thinly sliced - 2; Garlic, chopped - 2 cloves; Fresh ginger root, thinly sliced - 2 inch piece; Lemon grass, cut into 2 inch pieces - 1 stalk; Curry powder - 4 tablespoons; Green bell pepper, coarsely chopped - 1; Carrots, peeled and diagonally sliced - 2; Mushrooms, sliced - 8; Fried tofu, cut into bite-size pieces - 1 pound; Vegetable broth - 4 cups; Water - 4 cups; Vegetarian fish sauce (Optional) - 2 tablespoons; Red pepper flakes - 2 teaspoons; Bay leaf - 1; Makrut lime leaves - 2; Potatoes, quartered - 8 small; Coconut milk - 1 (14 ounce) can; Fresh bean sprouts, for garnish - 2 cups; Fresh chopped cilantro, for garnish - 8 sprigs

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Vietnamese Style Vegetarian Curry Soup

1. Vegetable oil - 2 tablespoons

2. Onion, coarsely chopped - 1

3. Shallots, thinly sliced - 2

4. Garlic, chopped - 2 cloves

5. Fresh ginger root, thinly sliced - 2 inch piece

6. Lemon grass, cut into 2 inch pieces - 1 stalk

7. Curry powder - 4 tablespoons

8. Green bell pepper, coarsely chopped - 1

9. Carrots, peeled and diagonally sliced - 2

10. Mushrooms, sliced - 8

11. Fried tofu, cut into bite-size pieces - 1 pound

12. Vegetable broth - 4 cups

13. Water - 4 cups

14. Vegetarian fish sauce (Optional) - 2 tablespoons

15. Red pepper flakes - 2 teaspoons

16. Bay leaf - 1

17. Makrut lime leaves - 2

18. Potatoes, quartered - 8 small

19. Coconut milk - 1 (14 ounce) can

20. Fresh bean sprouts, for garnish - 2 cups

21. Fresh chopped cilantro, for garnish - 8 sprigs

How to cook deliciously - Vietnamese Style Vegetarian Curry Soup

1. Stage

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. Stage

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.