Recipe of Vietnamese Chao Soup

Vietnamese Style Vegetarian Curry Soup

Vietnamese noodle soups are masterpieces of this balance, not just in flavor but also texture:

Recipe Summary Vietnamese Style Vegetarian Curry Soup

Vietnamese style curry powder can be found in Asian markets - especially in cities that have a large Vietnamese population. 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 | Vietnamese Chao Soup

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

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 flavors of the curry. Stir in green pepper, carrots, mushrooms and tofu. Pour in vegetable stock and water. Season with fish sauce and red pepper flakes. 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.

Info | Vietnamese Chao Soup

prep: 30 mins cook: 1 hr 30 mins total: 2 hrs Servings: 8 Yield: 8 servings

TAG : Vietnamese Style Vegetarian Curry Soup

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes,