vegetable curry soup

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 teaspoons red pepper flakes

1 bay leaf

8 small potatoes, quartered

1 (14 ounce) can coconut milk

2 cups fresh bean sprouts, for garnish (optional)

8 sprigs fresh chopped cilantro, for

garnish (optional)

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 red pepper flakes and bay leaf. 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.

optional - garnish each bowl with a pile of bean sprouts and cilantro.