Vietnamese Vegetarian Curry Soup Food

VIETNAMESE STYLE VEGETARIAN CURRY SOUP

Steps:

• 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.

VEGETARIAN VIETNAMESE CURRY SOUP

Steps:

• Heat oil in a large stock pot over medium-high heat. Add onion, garlic and ginger and sauté 2 minutes. Stir in curry powder and lemon zest and cook 2 minutes, until curry is fragrant. Add pepper, carrots and mushrooms and stir to combine. Add broth, water, bay leaves and salt, and bring to a boil.
• Stir in potatoes and coconut milk and return to a boil. Reduce heat to medium and cook until potatoes are fork-tender, about 10 minutes.
• Remove bay leaves. Ladle soup into bowls and top each serving with 1 tablespoon of chopped cilantro.
• Serving size: about 1 cup

VIETNAMESE CHICKEN CURRY WITH SWEET POTATOES

Steps:

• Combine 2 tablespoons of the curry powder and the salt in a medium bowl. Add the chicken thighs and turn to coat the meat evenly. Set aside for 30 minutes.
• Cut the lemongrass stalk into 3-inch pieces and smash them with the flat side of a knife, set aside. Peel the ginger and cut into 3 slices, set aside.
• Heat the oil in a large pot. Add the shallot, garlic, dried red chili flakes and the remaining 1 tablespoon of curry powder; stir for about 10 seconds.
• Add the chicken and cook until golden, 3-4 minutes.
• Add the fish sauce, sugar, lemongrass, ginger and chicken stock. Bring to a boil, then reduce heat.
• Add the carrots and cook for 10 minutes. Add the coconut milk, onion and sweet potato and cook for 15 minutes or until vegetable are tender.
• Transfer to a serving bowl and top with garnishes.

VIETNAMESE VEGETABLE CURRY

Steps:

• .Heat the oil in a wok or a large pot over moderate heat, add the shallots, garlic and curry powder and stir until fragrant, about 20 seconds.
• Add the chili paste, soy sauce, salt, sugar, coconut milk, turmeric, water, bean curd skins, lemongrass and ginger, then combine.
• Add the carrots and onion, then cover and simmer for 5 minutes.
• Add the sweet potato, cauliflower and tomato and cook until the veggies are tender, another 15 minutes or so.
• Transfer to a serving bowl and garnish with cilantro.
• Serve with steamed jasmine rice.