Vietnamese Style Vegetarian Curry Soup

By GuidingVegan

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 tofu, cut into bite-size pieces
• 4 cups vegetable broth
• 2 cups water
• 2 teaspoons red curry paste
• 2 tablespoons vegetarian fish sauce (optional)
• 2 teaspoons red pepper flakes
• 1 bay leaf
• 2 limes, zested and juiced
• 8 small potatoes, quartered
• 2 cans coconut milk
• 2 cups fresh bean sprouts, for garnish
• 8 sprigs fresh chopped cilantro, for garnish

Details

Servings 8
Preparation time 30mins
Cooking time 120mins
Adapted from allrecipes.com

Preparation

Step 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 potatoes, season with salt and pepper. Pour in vegetable stock and water. Season with fish sauce, curry paste, lime zest/juice and red pepper flakes. Bring to a boil, then add tofu 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.