This rich, delicious soup has a rather long list of ingredients but the end result is most definitely worth it - creamy, crunchy and incredibly fragrant, you can add any veggies that you like. Garnish with a little freshly chopped coriander.
- 1 onion + 2 shallots
- 2 garlic cloves
- 1 thumb-sized piece root ginger
- 1 stalk lemongrass
- 4 tbsp. medium curry powder
- 450g firm tofu
- Punnet of mushrooms
- 2 carrots
- 1 red pepper
- 8 new potatoes
- 1.9 litres vegetable stock
- 1 x 400g tin coconut milk
- 1 x 150g tin beansprouts, drained
- 2 tbsp. fish sauce
- 2 tsp. dried chilli flakes
- 1 bay leaf
- 2 kaffir lime leaves (or curry leaves) alternatively, add a squeeze of fresh lime juice
Thinly slice the onion and shallots into half moons. Thinly slice the garlic cloves and slice the ginger into thin matchsticks. Chop the lemongrass into chunks.
Chop the tofu into chunks and dry fry until golden. Thinly slice the mushrooms. Slice the carrots on the diagonal. Slice the pepper in half and remove the seeds and pith. Slice into strips. Quarter the potatoes.
Fry the onion and shallots in a little bit of oil until they start to soften, then add the garlic, ginger, lemongrass and curry powder. Fry for a few minutes until fragrant.
Add the mushrooms, carrots, pepper and potatoes. Stir to coat in the spices. Add the stock and coconut milk, along with the fish sauce, chilli flakes, bay leaf and lime leaves. Bring to the boil, reduce the heat and simmer for up to an hour.
To serve, stir in the bean sprouts. The potatoes and tofu should be tender.