Prepare the aromatics

• Chop the shallot, garlic, ginger and chilli.
• Bash the lemongrass stalk with the back of a knife.
• Warm the oil in a saucepan over medium heat.

Fry the aromatics

• Add the shallot, garlic, ginger, chilli and lemongrass to the pan.
• Stir well and sauté until fragrant and softened.

Add the seasonings

• Stir in the soy sauce, rice wine vinegar and Thai red curry paste.
• Cook off, stirring, until the paste darkens slightly.

Add the stock

• Dissolve the stock cube in boiling water.
• Slowly pour the stock into the pot, stirring as you go.

Simmer and strain the broth

• Bring to a boil, then simmer to infuse the flavours.
• Strain the broth through a sieve into a clean pan.

Add coconut milk and toppings

• Stir the coconut milk into the strained broth and bring back to a simmer.
• Slice the mushrooms and tofu, add to the broth and cook until softened.

Finish the soup

• Add the chopped spring onion and coriander.
• Season with sugar, lime juice, salt and pepper.

Serve

• Ladle the soup into deep bowls.
• Garnish with sliced red chilli, coriander, lime wedges and a swirl of chilli oil.