Prep Time:
30 mins
Cook Time:
1 hr 30 mins
Total Time:
2 hrs
Servings:
8
Yield:
8 servings
Ingredients
Directions
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.
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 Facts (per serving)
| 479 | Calories |
| 27g | Fat |
| 51g | Carbs |
| 16g | Protein |
