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
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