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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 (Optional)
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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
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.
Nutrition Information
125
Calories
33g
Carbohydrates
23g
Protein
234mg
Potassium
2g
Fiber
14g
Sugar
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