Vegan curry soup.
-Dried bean curd, fried tofu, taro, black fungus(soak into water until soft),carrot, onion, cabbage, coconut cream, vegetables stock.
Add 1 cup water into the wok cook the cabbage until soft and set aside.
Dried bean curd.
Deep fried dried bean curd.
Add 3 tsp oil heat the curry powder over low heat about 30 second ( don’t over cook).
Pour all the vegetables into the curry let the curry coat evenly the vegetables.
Pour all the mixtures into the pot simmer until soft about 20 minutes.
Add 1/2 can coconut cream and bring it to boil.
Now vegan curry soup is ready to serve.