Posted by: Jonjon | January 3, 2009

Soup – Vietnamese Style Vegetarian Curry Soup 9.5/10



Soup – Vietnamese Style Vegetarian Curry Soup 9.5/10

04/01/09

http://allrecipes.com/Recipe/Vietnamese-Style-Vegetarian-Curry-Soup/Detail.aspx

• 1-1/2 teaspoons vegetable oil 8ml
• 1/4 onion, coarsely chopped Used a half
• 1/2 shallots, thinly sliced Used 1
• 1/2 clove garlic, chopped
• 1/2 inch piece fresh ginger root, thinly sliced 3g Used a cm
• 1/4 stalk lemon grass, cut into 2 inch pieces Had none
• 1 tablespoon curry powder 6g Used a tablespoon and a bit less
• 1/4 green bell pepper, coarsely chopped used 1/2
• 1/2 carrots, peeled and diagonally sliced Used whole
• 2 mushrooms, sliced Used 5
• 1/4 pound fried tofu, cut into bite-size pieces 115g Used none
• 1 cup vegetable broth 235ml
• 1 cup water 235ml
• 1-1/2 teaspoons vegetarian fish sauce (optional) 8ml
• 1/2 teaspoon red pepper flakes
• 1/4 bay leaf Forgot to add
• 1/2 kaffir lime leaves Used 4 nearly dried
• 2 small potatoes, quartered Used one big one
• 1/4 (14 ounce) can coconut milk 100g Used lite

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.

Conclusion
I didn’t use any lemongrass, but somehow the kaffir lime leafs brought out a very very nice lemongrass flavor. I also forgot to add the bay leafs. I don’t think the coconut milk did much as I only used lite coconut which tasted like water with a bit of coconut powder.
I didn’t add any red pepper flakes, but I did add fish sauce. I added like ½ teaspoon of salt and ½ teaspoon of fish sauce. The ginger was a must. Although I added only a cm, most of the soup tasted like a mixture of lemongrass and ginger. Next time I will add some lemon to enhance the flavor even more, and increase the mushrooms to about 10.
This was very good. The addition of kaffir lime made it taste less like curry soup but more like a laksa soup. If the soup was thicker it would be better.

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