Vietnamese Style Vegetarian Curry 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

1. 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.

vegetable oil, onion, shallots, garlic, ginger root, lemon grass, curry powder, green bell pepper, carrots, mushrooms, vegetable broth, water, vegetarian fish sauce, red pepper, bay leaf, lime, potatoes, coconut milk, fresh bean sprouts, cilantro

Taken from www.allrecipes.com/recipe/29945/vietnamese-style-vegetarian-curry-soup/ (may not work)