Step 1

Pour the oil into a large pan or wok and heat it up on medium heat. Turn the heat to low and add the curry powder in to stir for 30 seconds or until fragrant.

Step 2

Add the lemongrass in and stir for 1 minute.

Step 3

Meanwhile, fill a large pot with water on high heat and transfer the cooked lemongrass in when cooked.

Step 4

Using the same pan or wok, add the sweet potato, taro and 1 tsp salt in on high heat. Toss for 2 minutes or until semi-coated with the remaining curry powder.

Step 5

Pour the cooked vegetables into the pot and add the curry leaves in as well. Add the carrots in as they take a while to soften.

Step 6

Like you did with the taro and sweet potatoes, cook the eggplants for 2 minutes in the pan with 1 tsp salt.Use the eggplants to wipe up all the leftover curry powder before transferring the contents into the pot.

Step 7

Add the tofu puffs, mushrooms and beans in and season the soup with the vegetable stock powder and remaining salt. Simmer on medium heat for 30 minutes or until the vegetables are soft.

Step 8

When soft, bring it to a boil add the condensed milk in.

Step 9

Pour the coconut cream in and simmer for another 10 minutes.

Step 10

Serve immediately as is with Vietnamese baguettes, rice noodles or both!