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Vietnamese Style Vegetarian Curry Soup

  • 8servings
  • 30minutes
  • 479calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, E, P
MineralsSelenium, Zinc, Copper, Iodine, Fluorine, Silicon, Calcium, Potassium, Magnesium, 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. 2 inch piece fresh ginger root, thinly sliced

  6. 1 stalk lemon grass, cut into 2 inch pieces

  7. 4 tablespoons curry powder

  8. 1 green bell pepper, coarsely chopped

  9. 2 carrots, peeled and diagonally sliced

  10. 8 mushrooms, sliced

  11. 1 pound fried tofu, cut into bite-size pieces

  12. 4 cups vegetable broth

  13. 4 cups water

  14. 2 tablespoons vegetarian fish sauce

  15. 2 teaspoons red pepper flakes

  16. 1 bay leaf

  17. 2 kaffir lime leaves

  18. 8 small potatoes, quartered

  19. 1 (14 ounce) can coconut milk

  20. 2 cups fresh bean sprouts, for garnish

  21. 8 sprigs fresh chopped cilantro, 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 flavors of the curry. Stir in green pepper, carrots, mushrooms and tofu. Pour in vegetable stock and water. Season with fish sauce and red pepper flakes. 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.

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