30ml of vegetable oil, onion 1 piece, 2 onions, 2 garlic, fresh ginger 1/gram, lemon grass 1 gram, 25g of curry powder, green pepper1gram, 2 carrots, 8 mushrooms and 455 fried tofu.

working methods

1, onion and green pepper are cut into pieces at will; Slice onion, garlic and fresh ginger; Cut lemon grass into 5 cm 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 the pan 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.