Spicy Tom Kha

37 mins
Serves 1
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Directions

  1. 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.
  2. 2Prepare all your aromatics - chop your shallot, garlic, ginger and chilli. Bash the lemongrass, then warm the oil on a medium heat in a saucepan.
  3. 3Prepare all your aromatics - chop your shallot, garlic, ginger and chilli. Bash the lemongrass, then warm the oil on a medium heat in a saucepan.
  4. 4Add your aromatics, stirring well and allow to combine flavours. Sauté for 3-5 mins.
  5. 5Add your aromatics, stirring well and allow to combine flavours. Sauté for 3-5 mins.
  6. 6Add your aromatics, stirring well and allow to combine flavours. Sauté for 3-5 mins.
  7. 7Add the soy, rice wine vinegar and curry paste. Stir well and cook off for another 2-3 mins.
  8. 8Add the soy, rice wine vinegar and curry paste. Stir well and cook off for another 2-3 mins.
  9. 9Add the soy, rice wine vinegar and curry paste. Stir well and cook off for another 2-3 mins.
  10. 10Mix your stock cube(s) with the boiling water, then slowly add to the pot, stirring as you go.
  11. 11Mix your stock cube(s) with the boiling water, then slowly add to the pot, stirring as you go.
  12. 12Mix your stock cube(s) with the boiling water, then slowly add to the pot, stirring as you go.
  13. 13Bring to a boil, then allow to simmer for 15-20 mins. Strain the broth through a sieve, then add the coconut milk and simmer.
  14. 14Bring to a boil, then allow to simmer for 15-20 mins. Strain the broth through a sieve, then add the coconut milk and simmer.
  15. 15Bring to a boil, then allow to simmer for 15-20 mins. Strain the broth through a sieve, then add the coconut milk and simmer.
  16. 16Slice the mushrooms and tofu, then add to the broth and cook until softened (5-10 mins).
  17. 17Slice the mushrooms and tofu, then add to the broth and cook until softened (5-10 mins).
  18. 18Slice the mushrooms and tofu, then add to the broth and cook until softened (5-10 mins).
  19. 19Add a bunch of chopped spring onion and coriander. Season with sugar and lime juice.
  20. 20Add a bunch of chopped spring onion and coriander. Season with sugar and lime juice.
  21. 21Add a bunch of chopped spring onion and coriander. Season with sugar and lime juice.
  22. 22To serve, ladle into deep bowls. Garnish with red chilli, coriander, lime wedges and a swirl of chilli oil.
  23. 23To serve, ladle into deep bowls. Garnish with red chilli, coriander, lime wedges and a swirl of chilli oil.
  24. 24To serve, ladle into deep bowls. Garnish with red chilli, coriander, lime wedges and a swirl of chilli oil.

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 shiitake mushrooms
  • 200 g shiitake mushrooms
  • 200 g shiitake 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 tbsp Thai Chilli oil
  • 1 tbsp Thai Chilli oil
  • 1 tbsp Thai Chilli oil
  • 1 tbsp neutral oil
  • 1 tbsp neutral oil
  • 1 tbsp neutral oil
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper

Equipment

saucepansieveknifewooden spoonwhisk