Vietnamese Style Vegetarian Curry Soup

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Nutrition per serving    (USDA % daily values)
CAL
395
FAT
58%
CHOL
0%
SOD
59%

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Ingredients for 8 servings

8 small potatoes, quartered

2 kaffir lime leaves

1 (14 ounce) can coconut milk

2 tablespoons vegetarian fish sauce (optional)

2 teaspoons red pepper flakes

2 tablespoons vegetable oil

4 cups vegetable broth

2 shallots, thinly sliced

2 cloves garlic, chopped

8 sprigs fresh chopped cilantro, for garnish

1 bay leaf

4 tablespoons curry powder

1 onion, coarsely chopped

1 pound fried tofu, cut into bite-size pieces

8 mushrooms, sliced

2 cups fresh bean sprouts, for garnish

1 stalk lemon grass, cut into 2 inch pieces

4 cups water

1 green bell pepper, coarsely chopped

2 inch piece fresh ginger root, thinly sliced

2 carrots, peeled and diagonally sliced

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