Spicy Tom Kha

Name: Spicy Tom Kha
Total time: 25 min
Cuisine: Thai
Ingredients: 1 banana shallot; 4 garlic cloves; 1 thumb size knob ginger; 1 tsp galangal; 0.5 red chilli; 1 lemongrass stalk; 2 tbsp soy sauce; 1 tbsp rice wine vinegar; 1 tbsp Thai red curry paste; 1 l vegetable stock; 1 stock cubes; 400 ml coconut milk; 1 tsp brown/coconut sugar; 1 lime; 200 g mushrooms; 150 g tofu; 1 bunch spring onions; 1 handful fresh coriander; 1 Thai Chilli oil; 1 tbsp neutral oil; 1 salt; 1 pepper

25m

Serves 1

instagram.com

Spicy Tom Kha

instagram.com

25m

Serves 1

Directions

1Prepare all aromatics: chop shallot, garlic, ginger, and chilli. Bash the lemongrass.
2Warm oil in a saucepan. Add aromatics and stir well, allowing flavours to combine. Sauté for 3-5 minutes.
3Add soy sauce, rice wine vinegar, and curry paste. Stir well and cook for another 2-3 minutes.
4Mix stock cube(s) with boiling water, then slowly add to the pot, stirring constantly.
5Bring to a boil, then simmer for 15-20 minutes. Strain the broth, then add coconut milk and simmer.
6Slice mushrooms and tofu, then add to the broth. Cook until softened (5-10 minutes).
7Add chopped spring onion and coriander. Season with sugar and lime juice.
8Serve in bowls. Garnish with red chilli, coriander, lime wedges, and chilli oil (optional).

Ingredients

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

Equipment

saucepansieveknifecutting board

Spicy Tom Kha

25m

Serves 1

instagram.com

Spicy Tom Kha

instagram.com

25m

Serves 1

Directions

1Prepare all aromatics: chop shallot, garlic, ginger, and chilli. Bash the lemongrass.
2Warm oil in a saucepan. Add aromatics and stir well, allowing flavours to combine. Sauté for 3-5 minutes.
3Add soy sauce, rice wine vinegar, and curry paste. Stir well and cook for another 2-3 minutes.
4Mix stock cube(s) with boiling water, then slowly add to the pot, stirring constantly.
5Bring to a boil, then simmer for 15-20 minutes. Strain the broth, then add coconut milk and simmer.
6Slice mushrooms and tofu, then add to the broth. Cook until softened (5-10 minutes).
7Add chopped spring onion and coriander. Season with sugar and lime juice.
8Serve in bowls. Garnish with red chilli, coriander, lime wedges, and chilli oil (optional).