Description
Vietnamese style curry powder can be found in Asian markets – especially in cities that have a large Vietnamese population. 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.
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 (Optional)
- 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
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.
Prep Time: 30 mins
Cook Time: 1 hr 30 mins
Total Time: 2 hrs
Servings: 8