Vegetable oil 950ml, onion 1, onion 2, garlic 2, fresh ginger1/g, lemon grass 1g, curry powder 25g, green pepper 1g, carrots 2, mushrooms 8, fried tofu 455g.

working methods

1, cut the onion and green pepper at will; Sliced onion, garlic and ginger; Cut lemongrass into 5cm pieces; Peel carrots and cut them diagonally; Slice mushrooms, cut deep-fried tofu into bite-sized pieces, and cut small potatoes into 4 parts.

2. Heat the oil in a pot over medium heat, and stir-fry the onion and small onion until transparent.

3. Add garlic, ginger, citronella and curry powder. Cook for about 5 minutes until the curry is tasty.

4. Mix in green peppers, carrots, mushrooms and tofu. Pour in vegetable soup and water. Season with fish sauce and dried red pepper.

5. Add potatoes and coconut milk after boiling. After the soup is boiled, turn to low heat and cook for 40-60 minutes or until the potatoes are soft. Then decorate each bowl with a bunch of bean sprouts and coriander.