Directions
- 1Begin by frying your aromatics, including shallots.
- 2Add ginger, lemongrass, and red chili to the pan.
- 3Stir well to combine and sauté for 3-5 minutes.
- 4Add soy sauce, rice wine vinegar, and Thai red curry paste for a kick.
- 5Stir well and cook for another 2-3 minutes.
- 6Pour in your vegetable stock.
- 7Strain the broth to remove solids.
- 8Add your coconut milk and whisk it in.
- 9Chop shiitake mushrooms.
- 10Cut tofu into cubes.
- 11Add mushrooms and tofu to the broth and cook until softened for 5-10 minutes.
- 12Finish things off with chopped spring onion.
- 13Add lime juice.
- 14Add sugar to taste.
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
- 400 ml coconut milk
- 1 tsp brown/coconut sugar
- 1 lime
- 200 g shiitake mushrooms
- 150 g tofu (medium firm)
- 1 bunch spring onions
- 1 handful fresh coriander
- Thai Chilli oil
- 1 tbsp neutral oil (coconut or veg)
- Salt
- Pepper
Equipment
saucepanspatulawhiskcutting boardknifesieveladle
Tips
- Shiitake mushrooms and tofu absorb the broth's flavors beautifully.
- Garnish with red chilli, coriander, lime wedges, and a swirl of chilli oil.
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