Spicy Tom Kha

25 mins
Serves 1
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Directions

  1. 1Prepare all aromatics: chop shallot, garlic, ginger, and chilli. Bash the lemongrass.
  2. 2Prepare all aromatics: chop shallot, garlic, ginger, and chilli. Bash the lemongrass.
  3. 3Prepare all aromatics: chop shallot, garlic, ginger, and chilli. Bash the lemongrass.
  4. 4Warm oil in a saucepan. Add aromatics and stir well, allowing flavours to combine. Sauté for 3-5 minutes.
  5. 5Warm oil in a saucepan. Add aromatics and stir well, allowing flavours to combine. Sauté for 3-5 minutes.
  6. 6Warm oil in a saucepan. Add aromatics and stir well, allowing flavours to combine. Sauté for 3-5 minutes.
  7. 7Add soy sauce, rice wine vinegar, and curry paste. Stir well and cook for another 2-3 minutes.
  8. 8Add soy sauce, rice wine vinegar, and curry paste. Stir well and cook for another 2-3 minutes.
  9. 9Add soy sauce, rice wine vinegar, and curry paste. Stir well and cook for another 2-3 minutes.
  10. 10Mix stock cube(s) with boiling water, then slowly add to the pot, stirring constantly.
  11. 11Mix stock cube(s) with boiling water, then slowly add to the pot, stirring constantly.
  12. 12Mix stock cube(s) with boiling water, then slowly add to the pot, stirring constantly.
  13. 13Bring to a boil, then simmer for 15-20 minutes. Strain the broth, then add coconut milk and simmer.
  14. 14Bring to a boil, then simmer for 15-20 minutes. Strain the broth, then add coconut milk and simmer.
  15. 15Bring to a boil, then simmer for 15-20 minutes. Strain the broth, then add coconut milk and simmer.
  16. 16Slice mushrooms and tofu, then add to the broth. Cook until softened (5-10 minutes).
  17. 17Slice mushrooms and tofu, then add to the broth. Cook until softened (5-10 minutes).
  18. 18Slice mushrooms and tofu, then add to the broth. Cook until softened (5-10 minutes).
  19. 19Add chopped spring onion and coriander. Season with sugar and lime juice.
  20. 20Add chopped spring onion and coriander. Season with sugar and lime juice.
  21. 21Add chopped spring onion and coriander. Season with sugar and lime juice.
  22. 22Serve in bowls. Garnish with red chilli, coriander, lime wedges, and chilli oil (optional).
  23. 23Serve in bowls. Garnish with red chilli, coriander, lime wedges, and chilli oil (optional).
  24. 24Serve in bowls. Garnish with red chilli, coriander, lime wedges, and chilli oil (optional).

Ingredients

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

Equipment

saucepansieveknifecutting board