Skip to content
Menu
Spicy Tom Kha Soup
Plato principal

Spicy Tom Kha Soup

50 minPara 2Nutri-Score C€€
de @alfiecooks21 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

2 personas
  • banana shallot (finely chopped)Frutas y verduras1 pieza
  • garlic (chopped)Frutas y verduras4 piezas
  • ginger (thumb-sized knob, chopped (or galangal))Frutas y verduras20 g
  • red chilli (half chopped, half sliced for garnish)Frutas y verduras1 pieza
  • lemongrass (stalk, bashed)Frutas y verduras1 pieza
  • soy sauceDespensa30 ml
  • rice wine vinegarDespensa15 ml
  • Thai red curry paste (optional)Despensa15 g
  • vegetable stock (made with 1-2 stock cubes and boiling water)Despensa1 litro
  • coconut milkDespensa400 ml
  • brown sugar (or coconut sugar)Despensa5 g
  • lime (juiced, plus wedges to serve)Frutas y verduras1 pieza
  • shiitake mushrooms (sliced)Frutas y verduras200 g
  • tofu (medium firm, sliced)Fresco150 g
  • spring onion (bunch, chopped)Frutas y verduras1 pieza
  • fresh coriander (handful, chopped)Frutas y verduras15 g
  • Thai chilli oil (to garnish)Despensa15 ml
  • neutral oil (coconut or vegetable oil)Despensa15 ml
  • salt (to taste)Especias2 g
  • black pepper (to taste)Especias1 g

por ración

Nutrición

463kcal

Carbohidratos
31 g
Proteínas
15 g
Grasas
31 g
Adaptar utensilios

lo que usará

Utensilios

  • Cazo
  • Tamiz
  • Cucharón

paso a paso

Preparación

  1. 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.
    Paso 1

  2. Fry the aromatics

    • Add the shallot, garlic, ginger, chilli and lemongrass to the pan.
    • Stir well and sauté until fragrant and softened.
    Paso 2

  3. Add the seasonings

    • Stir in the soy sauce, rice wine vinegar and Thai red curry paste.
    • Cook off, stirring, until the paste darkens slightly.
    Paso 3

  4. Add the stock

    • Dissolve the stock cube in boiling water.
    • Slowly pour the stock into the pot, stirring as you go.
    Paso 4

  5. 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.
    Paso 5

  6. 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.
    Paso 6

  7. Finish the soup

    • Add the chopped spring onion and coriander.
    • Season with sugar, lime juice, salt and pepper.
    Paso 7

  8. Serve

    • Ladle the soup into deep bowls.
    • Garnish with sliced red chilli, coriander, lime wedges and a swirl of chilli oil.
    Paso 8
Obtener Mezze