Directions
- 1Prepare all your aromatics - chop your shallot, garlic, ginger and chilli. Bash the lemongrass, then warm the oil on a medium heat in a saucepan.
- 2Add your aromatics, stirring well and allow to combine flavours. Sauté for 3-5 mins.
- 3Add the soy, rice wine vinegar and curry paste. Stir well and cook off for another 2-3 mins.
- 4Mix your stock cube(s) with the boiling water, then slowly add to the pot, stirring as you go.
- 5Bring to a boil, then allow to simmer for 15-20 mins. Strain the broth through a sieve, then add the coconut milk and simmer.
- 6Slice the mushrooms and tofu, then add to the broth and cook until softened (5-10 mins).
- 7Add a bunch of chopped spring onion and coriander. Season with sugar and lime juice.
- 8To serve, ladle into deep bowls. Garnish with red chilli, coriander, lime wedges and a swirl of chilli oil.
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 shiitake mushrooms
- 150 g tofu
- 1 bunch spring onions
- 1 handful fresh coriander
- 1 tbsp Thai Chilli oil
- 1 tbsp neutral oil
- 0 salt
- 0 pepper
Equipment
saucepansieveknifewooden spoonwhisk
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