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

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.