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Vietnamese Style Vegetarian Curry Soup


Vietnamese Style Vegetarian Curry Soup Recipe

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 kaffir 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
Directions:
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Nutritional information
Nutrition Facts
Serving Size 1/8 of a recipe
Amount Per Serving
Calories 479
Total Fat 26.5g
Saturated Fat 11.6g
Cholesterol 0mg
Sodium 271mg
Total Carbohydrate 51.4g
Dietary Fiber 8.9g
Sugars 7.6g
Protein 16.4g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

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