About this recipe:This Vietnamese-inspired soup is delicious and hearty. Don't be put off by the long list of ingredients, the results are really worth it. Tofu and vegetables are simmered in a curry-spiced coconut soup. Enjoy alongside rice, if desired.
2 tablespoons vegetable oil
1 onion, coarsely chopped
2 shallots, thinly sliced
2 cloves garlic, chopped
1 (5cm) piece fresh root ginger, thinly sliced
1 stalk lemon grass, cut into 5cm pieces
4 tablespoons curry powder
1 green pepper, coarsely chopped
2 carrots, peeled and diagonally sliced
8 mushrooms, sliced
450g fried tofu, cut into bite-size pieces
1 litre vegetable stock
2 tablespoons fish sauce
2 teaspoons crushed chillies
1 bay leaf
2 kaffir lime leaves
8 small potatoes, quartered
1 (400ml) tin coconut milk
135g beansprouts, for garnish
8 sprigs fresh chopped coriander, for garnish
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
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 flavours of the curry.
Stir in green pepper, carrots, mushrooms and tofu. Pour in vegetable stock and water. Season with fish sauce and crushed chillies. Bring to the boil, then stir in potatoes and coconut milk. When soup returns to the 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 coriander.