Hard Caribbean Bread Soup

Vietnamese Style Vegetarian Curry Soup

Name: Vietnamese Style Vegetarian Curry Soup
Prep time: 36 min
Cook time: 50 min
Total time: 86 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 2 tablespoons vegetable oil; 1 onion , coarsely chopped; 2 shallots , thinly sliced; 2 cloves garlic , chopped; 2 inchs 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 makruts lime leaves; 8 small potatoes , quartered; 1 can coconut milk , 14 ounce; 2 cups fresh bean sprouts , for garnish; 8 sprigs fresh chopped cilantro , for garnish

Total Time

1h 26m

36m prep · 50m cook

Servings

4 people

Rating

—

Difficulty

Hard

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Gluten Free Halal Kosher Nut Free Tofu / Tempeh Saute Gluten-Free Nut-Free Fried asian chinese filipino korean sweet spicy savory umami european greek middle eastern region halal kosher side sour plant_based american_region caribbean thai vietnamese main indian soup

Vietnamese-style curry powder can be found in Asian markets. 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 inchs 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 makruts lime leaves
8 small potatoes , quartered
1 can coconut milk , 14 ounce
2 cups fresh bean sprouts , for garnish
8 sprigs fresh chopped cilantro , for garnish

Instructions

1

Heat oil in a large stockpot 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.
2

Pour in vegetable stock and water. Season with fish sauce, red pepper flakes, bay leaf, and lime leaves. 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.