Vietnamese Style Vegetarian Curry Soup


We’ve been experimenting with crock potting curried chicken with some success (more or less) but it has left us with a couple bags of curried chicken carcasses. I am loathe to let bones go without making them into some sort of stock so I looked up “curried soup” recipes, since I figured the bones would be sorta curried anyway and I might as well match the spices. As usual, AllRecipes (DOT COM!) did me proud with this recipe: Vietnamese Style Vegetarian Curry Soup

Ingredients

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.

Production Notes
1. There were some substitutions, as is often the case when making food for a coconut/cilantro/mushroom hater (plus I’m not that convinced of the merits of lemon grass – which I couldn’t find in the store, and kaffir lime leaves? K-roget’s don’t cotton to them thar weird spices). Coconut cream became regular cow cream, mushrooms and cilantro were nixed as well as bean sprouts for garnish…mostly because I didn’t feel like hunting up bean sprouts. Or garnishing with them. Lemon zest and juice were subbed for the grass and lime zest and juice were subbed for the kaffir leaves.

2. The recipe poster said to use Vietnamese curry and several posters lamented that they used the wrong curry. I know jack from curry (the wrong curry sounds like it should be a Wallace and Grommet piece) so I just used the standard curry recipe we’ve been using for the crock pot chickens: chili powder, salt, turmeric, paprika, coriander, grama masala. One of the commenters mentioned masala so I figured I might as well go with what I know. And what the curry of the stock was.

3. I took the advice of a couple commenters and added the green pepper bits later on with the taters and threw the tofu in with the stock and whatnot instead of frying it. Because I thought frying tofu would be a pain in the keester.

4. Interestingly enough, the Vietnamese Style Chicken Curry Soup recipe on ALlRecipes (DOT COM!) is this exact same recipe save throw in chicken bits. I should try that with some of the 4 tuppers of curry stock I have left.


2010: JSFR: KitKat (sparkling strawberry)

2009: Here I am now randomly posting specifically. My head hurts!

2008: I also have no proof that he ate any baby birds either but if the man will jump off my porch and stomp through my garden there’s no telling what else he’ll do. Our postman is the debbil!

2007: Getting so close to the magic five posts a week. Why magic? Dunno. Just sounded good.

2006: Rejoice in the Great Gardening Project!

2005: JSFR: Xylish Cirtus Green

2004: JSFR: Cool World (ice pops).

2003: MY POOR TEA BABIES!

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