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Vegetarian Curry Soup

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PREP TIME
30 min
COOKING TIME
90 min
TOTAL TIME
120 min
SERVINGS
8 servings
Dinner Vietnamese
Vegetarian Curry Soup
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
  • 2 teaspoons red pepper flakes
  • 1 bay leaf
  • 2 makrut 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
1
Preheat the stockpot over medium heat, allowing a generous amount of oil to melt. Sear the onion and shallots until they become soft and lose their initial firmness, transforming into a translucent state. Introduce the garlic, ginger, lemon grass, and curry powder to the mixture, stirring until they meld together harmoniously. Allow these flavors to mature for approximately 5 minutes, as the curry's essence is released and intensified. Next, incorporate the green pepper, carrots, mushrooms, and tofu into the blend, ensuring a well-coordinated union of ingredients.
2
Now, pour in the vegetable stock and water, adding a dash of fish sauce, red pepper flakes, bay leaf, and lime leaves to enhance the flavor profile. Bring this mixture to a rolling boil before adding potatoes and coconut milk, which will further enrich the soup's texture. Once the soup has regained its boil, decrease the heat and allow it to simmer for 40 to 60 minutes, or until the potatoes have reached a tender state. Finally, serve each bowl with an abundance of bean sprouts and cilantro on top