Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 445.07 Kcal (1863 kJ) | ||
| Calories from fat | 166.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.53g | 29% | |
|---|---|---|---|
| Cholesterol | 1.23mg | 0% | |
| Sodium | 1090.5mg | 45% | |
| Potassium | 1076.44mg | 23% | |
| Total Carbs | 58.19g | 19% | |
| Sugars | 15.28g | 61% | |
| Dietary Fiber | 11.06g | 44% | |
| Protein | 17.95g | 36% | |
| Vitamin C | 30mg | 50% | |
| Vitamin A | 1.8mg | 61% | |
| Iron | 13.5mg | 75% | |
| Calcium | 322.7mg | 32% | |
| Amount Per 100 g | |||
| Calories | 78.62 Kcal (329 kJ) | ||
| Calories from fat | 29.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.27g | 29% | |
|---|---|---|---|
| Cholesterol | 0.22mg | 0% | |
| Sodium | 192.63mg | 45% | |
| Potassium | 190.15mg | 23% | |
| Total Carbs | 10.28g | 19% | |
| Sugars | 2.7g | 61% | |
| Dietary Fiber | 1.95g | 44% | |
| Protein | 3.17g | 36% | |
| Vitamin C | 5.3mg | 50% | |
| Vitamin A | 0.3mg | 61% | |
| Iron | 2.4mg | 75% | |
| Calcium | 57mg | 32% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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