Easiest Way to Make Chicken Curry Singapore Style

Vietnamese Style Vegetarian Curry Soup

Sweet, salty, spicy, and umami.

Recipe Summary Vietnamese Style Vegetarian Curry Soup

Vietnamese style curry powder can be found in Asian markets - especially in cities that have a large Vietnamese population. If you can't find it, use Madras curry powder. This spicy soup can be made into a thick stew by reducing the vegetable stock and water by half. Serve with rice and French bread.

Ingredients | Chicken Curry Singapore Style

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.

Info | Chicken Curry Singapore Style

prep: 30 mins cook: 1 hr 30 mins total: 2 hrs Servings: 8 Yield: 8 servings

TAG : Vietnamese Style Vegetarian Curry Soup

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes,