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Spicy Tom Kha Soup
Hoofdgerecht

Spicy Tom Kha Soup

50 minVoor 2Nutri-Score C€€
van @alfiecooks21 imports0 keer gekookt
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wat u nodig heeft

Ingrediënten

2 personen
  • banana shallot (finely chopped)Groente en fruit1 stuk
  • garlic (chopped)Groente en fruit4 stukken
  • ginger (thumb-sized knob, chopped (or galangal))Groente en fruit20 g
  • red chilli (half chopped, half sliced for garnish)Groente en fruit1 stuk
  • lemongrass (stalk, bashed)Groente en fruit1 stuk
  • soy sauceVoorraadkast30 ml
  • rice wine vinegarVoorraadkast15 ml
  • Thai red curry paste (optional)Voorraadkast15 g
  • vegetable stock (made with 1-2 stock cubes and boiling water)Voorraadkast1 liter
  • coconut milkVoorraadkast400 ml
  • brown sugar (or coconut sugar)Voorraadkast5 g
  • lime (juiced, plus wedges to serve)Groente en fruit1 stuk
  • shiitake mushrooms (sliced)Groente en fruit200 g
  • tofu (medium firm, sliced)Vers150 g
  • spring onion (bunch, chopped)Groente en fruit1 stuk
  • fresh coriander (handful, chopped)Groente en fruit15 g
  • Thai chilli oil (to garnish)Voorraadkast15 ml
  • neutral oil (coconut or vegetable oil)Voorraadkast15 ml
  • salt (to taste)Kruiden en specerijen2 g
  • black pepper (to taste)Kruiden en specerijen1 g

per portie

Voedingswaarden

463kcal

Koolhydraten
31 g
Eiwitten
15 g
Vetten
31 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Steelpan
  • Zeef
  • Soeplepel

stap voor stap

Bereiding

  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.
    Stap 1

  2. Fry the aromatics

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

  4. Add the stock

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

  7. Finish the soup

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

  8. Serve

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