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 , 14 ounce
• 2 cups fresh bean sprouts , for garnish
• 8 sprigs fresh chopped cilantro , for garnish

Instructions

1. 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. 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.

Nutrition per serving