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, stir well, and sauté for 3-5 minutes.
  5. 5Warm oil in a saucepan, add aromatics, stir well, and sauté for 3-5 minutes.
  6. 6Warm oil in a saucepan, add aromatics, stir well, and sauté for 3-5 minutes.
  7. 7Add soy sauce, rice vinegar, and curry paste. Stir well and cook for another 2-3 minutes.
  8. 8Add soy sauce, rice vinegar, and curry paste. Stir well and cook for another 2-3 minutes.
  9. 9Add soy sauce, rice vinegar, and curry paste. Stir well and cook for another 2-3 minutes.
  10. 10Mix stock cube(s) with boiling water, add slowly to the pot, stirring.
  11. 11Mix stock cube(s) with boiling water, add slowly to the pot, stirring.
  12. 12Mix stock cube(s) with boiling water, add slowly to the pot, stirring.
  13. 13Bring to a boil, simmer for 15-20 minutes, then strain the broth.
  14. 14Bring to a boil, simmer for 15-20 minutes, then strain the broth.
  15. 15Bring to a boil, simmer for 15-20 minutes, then strain the broth.
  16. 16Add coconut milk and simmer.
  17. 17Add coconut milk and simmer.
  18. 18Add coconut milk and simmer.
  19. 19Slice mushrooms and tofu, add to broth and cook until softened (5-10 minutes).
  20. 20Slice mushrooms and tofu, add to broth and cook until softened (5-10 minutes).
  21. 21Slice mushrooms and tofu, add to broth and cook until softened (5-10 minutes).
  22. 22Add chopped spring onion and coriander, season with sugar and lime juice.
  23. 23Add chopped spring onion and coriander, season with sugar and lime juice.
  24. 24Add chopped spring onion and coriander, season with sugar and lime juice.
  25. 25Ladle into bowls and garnish with red chilli, coriander, lime wedges, and chilli oil.
  26. 26Ladle into bowls and garnish with red chilli, coriander, lime wedges, and chilli oil.
  27. 27Ladle into bowls and garnish with red chilli, coriander, lime wedges, and 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 vinegar
  • 1 tbsp vinegar
  • 1 tbsp 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 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
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 pepper
  • 1 pepper
  • 1 pepper

Equipment

saucepansieveknifecutting boardwhisk