Vietnamese Style Vegetarian Curry Soup |
|
 |
Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 8 |
|
Vietnamese style curry powder can be found in Asian markets - especially in cities that have a large Vietnamese population. If you can't find it, use Madras curry powder. This spicy soup can be made into a thick stew by reducing the vegetable stock and water by half. Serve with rice and French bread. 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 (optional) |
2 teaspoons red pepper flakes |
1 bay leaf |
2 kaffir 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 |
Directions:
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.
|
|