Skip to content
Menu
Spicy Tom Kha Soup
Plat

Spicy Tom Kha Soup

50 minPour 2Nutri-Score C€€
par @alfiecooks21 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • banana shallot (finely chopped)Fruits et légumes1 morceau
  • garlic (chopped)Fruits et légumes4 morceaux
  • ginger (thumb-sized knob, chopped (or galangal))Fruits et légumes20 g
  • red chilli (half chopped, half sliced for garnish)Fruits et légumes1 morceau
  • lemongrass (stalk, bashed)Fruits et légumes1 morceau
  • soy sauceÉpicerie30 ml
  • rice wine vinegarÉpicerie15 ml
  • Thai red curry paste (optional)Épicerie15 g
  • vegetable stock (made with 1-2 stock cubes and boiling water)Épicerie1 litre
  • coconut milkÉpicerie400 ml
  • brown sugar (or coconut sugar)Épicerie5 g
  • lime (juiced, plus wedges to serve)Fruits et légumes1 morceau
  • shiitake mushrooms (sliced)Fruits et légumes200 g
  • tofu (medium firm, sliced)Produits frais150 g
  • spring onion (bunch, chopped)Fruits et légumes1 morceau
  • fresh coriander (handful, chopped)Fruits et légumes15 g
  • Thai chilli oil (to garnish)Épicerie15 ml
  • neutral oil (coconut or vegetable oil)Épicerie15 ml
  • salt (to taste)Épices2 g
  • black pepper (to taste)Épices1 g

par portion

Nutrition

463kcal

Glucides
31 g
Protéines
15 g
Lipides
31 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Casserole
  • Tamis
  • Louche

pas à pas

Préparation

  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.
    Étape 1

  2. Fry the aromatics

    • Add the shallot, garlic, ginger, chilli and lemongrass to the pan.
    • Stir well and sauté until fragrant and softened.
    Étape 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.
    Étape 3

  4. Add the stock

    • Dissolve the stock cube in boiling water.
    • Slowly pour the stock into the pot, stirring as you go.
    Étape 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.
    Étape 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.
    Étape 6

  7. Finish the soup

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

  8. Serve

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