SPICY TOM KHA

Serves 2
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Directions

  1. 1Prepare all your aromatics - chop your shallot, garlic, ginger + chilli.
  2. 2Bash the lemongrass, then warm the oil on a medium heat in a saucepan.
  3. 3Add your aromatics, stirring well + allow to combine flavours. Sauté for 3-5 mins.
  4. 4Add the soy, rice vinegar + curry paste. Stir well + cook off for another 2-3 mins.
  5. 5Mix your stock cube(s) with the boiling water, then slowly add to the pot, stirring as you go.
  6. 6Bring to a boil, then allow to simmer for 15-20 mins.
  7. 7Strain the broth through a sieve, then add the coconut milk + simmer.
  8. 8Slice the mushrooms + tofu, then add to the broth + cook until softened (5-10 mins).
  9. 9Add a bunch of chopped spring onion + coriander if you like.
  10. 10Season with sugar + lime juice.
  11. 11To serve, ladle into deep bowls. Garnish with red chilli, coriander, lime wedges + a swirl of chilli oil if you like - enjoy!

Ingredients

  • 1 banana shallot
  • 4 garlic cloves
  • 1 thumb size knob ginger
  • 0.5 red chili
  • 1 lemongrass stalk
  • 2 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tbsp Thai red curry paste
  • 1 l vegetable stock
  • 400 ml coconut milk
  • 1 tsp brown/coconut sugar
  • 1 lime
  • 200 g shiitake mushrooms
  • 150 g tofu
  • 1 bunch spring onions
  • 1 handful fresh coriander
  • 1 Thai Chilli oil
  • 1 tbsp neutral oil
  • Salt
  • Pepper

Equipment

saucepansievechopping boardknifewhiskwooden spoonladlebowl

Tips

  • Add Thai Red Curry paste for a bit of a kick.
  • Shiitake mushrooms and tofu absorb the broth's flavors beautifully.
  • Garnish with red chilli, coriander, lime wedges and a swirl of chilli oil.
  • To make more soup, make sure to follow along for Soup Season 2.