CC license

 

Ingredients:

•    30 ml (2 Tbsp) vegetable oil
•    1 onion, coarsely chopped
•    2 shallots, thinly sliced
•    2 cloves garlic, chopped
•    11 gm (2 in) piece fresh ginger root, thinly sliced
•    1 stalk lemon grass, cut into 2 inch pieces
•    25 gm (4 Tbsp) curry powder (Vietnamese style or Madras style)
•    1 green bell pepper, coarsely chopped
•    2 carrots, peeled and diagonally sliced
•    8 mushrooms, sliced
•    455 gm (1 lb) fried tofu, cut into bite-size pieces
•    950 ml (4 cups) vegetable broth
•    950 ml (4 cups) water
•    30 gm (2 Tbsp) vegetarian fish sauce (optional)
•    6 gm (2 tsp) red pepper flakes
•    1 bay leaf
•    2 kaffir lime leaves
•    8 small potatoes, quartered
•    1 415 ml (14 ounce) can coconut milk
•    135 gm (2 cups) fresh bean sprouts, for garnish
•    8 sprigs fresh chopped cilantro, for garnish


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.