Vietnamese Style Vegetarian Curry Soup

Vietnamese-style curry powder can be found in Asian markets. If you can't find it, use Madras curry powder. This spicy soup can be made into a thick stew by reducing the vegetable stock and water by half. Serve with rice and French bread.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr
• Calories: 479 Calories

Ingredients

• 2 tablespoons vegetable oil
• 1 (14 ounce) can coconut milk
• 4 cups water
• 1 bay leaf
• 2 cloves garlic, chopped
• 4 cups vegetable broth
• 4 tablespoons curry powder
• 2 carrots, peeled and diagonally sliced
• 8 mushrooms, sliced
• 1 onion, coarsely chopped
• 2 teaspoons red pepper flakes
• 2 shallots, thinly sliced
• 2 makrut lime leaves
• 1 green bell pepper, coarsely chopped
• 1 stalk lemon grass, cut into 2 inch pieces
• 8 small potatoes, quartered
• 2 inch piece fresh ginger root, thinly sliced
• 1 pound fried tofu, cut into bite-size pieces
• 2 tablespoons vegetarian fish sauce (Optional)
• 2 cups fresh bean sprouts, for garnish
• 8 sprigs fresh chopped cilantro, for garnish

Recipe Instructions

Step 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.

Step 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.