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Coconut Curry Vegetable Soup

  • 8servings
  • 90minutes
  • 479calories

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, P
MineralsSelenium, Copper, Iodine, Fluorine, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 1 onion, coarsely chopped

  3. 2 shallots, thinly sliced

  4. 2 cloves garlic, chopped

  5. 1 (5cm) piece fresh root ginger, thinly sliced

  6. 1 stalk lemon grass, cut into 5cm pieces

  7. 4 tablespoons curry powder

  8. 1 green pepper, coarsely chopped

  9. 2 carrots, peeled and diagonally sliced

  10. 8 mushrooms, sliced

  11. 450g fried tofu, cut into bite-size pieces

  12. 1 litre vegetable stock

  13. 950ml water

  14. 2 tablespoons fish sauce

  15. 2 teaspoons crushed chillies

  16. 1 bay leaf

  17. 2 kaffir lime leaves

  18. 8 small potatoes, quartered

  19. 1 (400ml) tin coconut milk

  20. 135g beansprouts, for garnish

  21. 8 sprigs fresh chopped coriander, for garnish

Instructions Jump to Ingredients ↑

  1. Heat oil in a large stock pot 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 flavours of the curry.

  2. Stir in green pepper, carrots, mushrooms and tofu. Pour in vegetable stock and water. Season with fish sauce and crushed chillies. Bring to the boil, then stir in potatoes and coconut milk. When soup returns to the boil, reduce heat and simmer for 40 to 60 minutes or until potatoes are tender.

  3. Garnish each bowl with a pile of bean sprouts and coriander.

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