How to Make Vietnamese Style Vegetarian Curry Soup - A Step-by-Step Guide
If you're a fan of Vietnamese cuisine, you'll love this vegetarian curry soup. This hearty and flavorful dish is packed with all the aromatic and spicy flavors that you love about Vietnamese food, but with a healthy and meatless twist. This soup is a perfect option for those looking for a vegetarian or vegan alternative to traditional Vietnamese soups, and it's easy to make at home with simple ingredients.
One of the best things about this soup is its versatility. You can customize it...
Ingredients
- 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 makrut 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
Information
- Prep Time: 30 mins
- Cook Time: 1 hr 30 mins
- Total Time: 2 hrs
- Servings: 8
- Yield: 8 servings
Nutrition
479 cal.
- Total Fat: 27g
- Saturated Fat: 12g
- Sodium: 271mg
- Total Carbohydrate: 51g
- Dietary Fiber: 9g
- Total Sugars: 8g
- Protein: 16g
- Vitamin C: 40mg
- Calcium: 276mg
- Iron: 7mg
- Potassium: 1096mg