Vietnamese Style Vegetarian Curry Soup recipe

8 servings

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

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.