Vietnamese style curry powder can be found in Asian markets, but it isn’t the end of the world if you can’t find it. You can use regular curry powder instead. This spicy curry can be made into a thick stew by reducing the vegetable stock and water by half. It is great by itself, but you can also serve it with brown rice.
- Prep Time:15m
- Cook Time:1h
- Total Time:1h 15m
- Serves: 8 servings
- Category: Soups & Stews, Entrees, Vegetarian, Gluten-Free
Ingredients
- 2 tbsp. 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 tbsp. 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 piece
- 4 c vegetable broth
- 4 c water
- 2 tbsp. vegetarian fish sauce (optional)
- 2 tsp. red pepper flakes
- 1 bay leaf
- 2 kaffir lime leaves
- 8 small potatoes, quartered
- 1 (14 ounce) can organic coconut milk
- 2 c fresh bean sprouts, for garnish
- 1 c fresh chopped cilantro, for garnish
Instructions
- Warm the oil in a large stockpot over medium heat. Saute the onion and shallots until the are translucent (about 2 minutes). Stir in the garlic, ginger, lemongrass, and curry powder, cooking for an additional 5 minutes.
- Add the green peppers, carrots, mushrooms, and tofu to the to pot. Cook for a couple minutes and then pour in the vegetable stock and water.
- Season with vegetarian fish sauce (optional) and red pepper flakes. Bring the stock to a boil and add in the coconut milk and potatoes.
- Once the soup returns to a boil, reduce to simmer for about 40-60 minutes. Stir in the bean sprouts the last few minutes of cooking.
- When serving, garnish each bowl with freshly chopped cilantro.
