“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.”
- 30 ml vegetable oil
- 1 onion, coarsely chopped
- 2 shallots, thinly sliced
- 2 cloves garlic, chopped
- 11.2 g fresh ginger root, thinly sliced
- 1 stalk lemon grass, cut into 2 inch pieces
- 25 g curry powder
- 1 green bell pepper, coarsely chopped
- 2 carrots, peeled and diagonally sliced
- 8 mushrooms, sliced
- 455 g fried tofu, cut into bite-size pieces
- 950 ml vegetable broth
- 950 ml water
- 30 ml vegetarian fish sauce (optional)
- 6 g red pepper flakes
- 1 bay leaf
- 2 kaffir lime leaves
- 8 small potatoes, quartered
- 1 (14 ounce) can coconut milk
- 135 g fresh bean sprouts, for garnish
- 8 sprigs fresh chopped cilantro, for garnish
- 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.