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Spicy Tom Kha Soup
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Spicy Tom Kha Soup

50 minPorcje: 2Nutri-Score C€€
od @alfiecooks21 importówugotowano 0 razy
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Składniki

2 osoby
  • banana shallot (finely chopped)Warzywa i owoce1 kawałek
  • garlic (chopped)Warzywa i owoce4 kawałki
  • ginger (thumb-sized knob, chopped (or galangal))Warzywa i owoce20 g
  • red chilli (half chopped, half sliced for garnish)Warzywa i owoce1 kawałek
  • lemongrass (stalk, bashed)Warzywa i owoce1 kawałek
  • soy sauceSpiżarnia30 ml
  • rice wine vinegarSpiżarnia15 ml
  • Thai red curry paste (optional)Spiżarnia15 g
  • vegetable stock (made with 1-2 stock cubes and boiling water)Spiżarnia1 litr
  • coconut milkSpiżarnia400 ml
  • brown sugar (or coconut sugar)Spiżarnia5 g
  • lime (juiced, plus wedges to serve)Warzywa i owoce1 kawałek
  • shiitake mushrooms (sliced)Warzywa i owoce200 g
  • tofu (medium firm, sliced)Produkty świeże150 g
  • spring onion (bunch, chopped)Warzywa i owoce1 kawałek
  • fresh coriander (handful, chopped)Warzywa i owoce15 g
  • Thai chilli oil (to garnish)Spiżarnia15 ml
  • neutral oil (coconut or vegetable oil)Spiżarnia15 ml
  • salt (to taste)Przyprawy2 g
  • black pepper (to taste)Przyprawy1 g

na porcję

Wartości odżywcze

463kcal

Węglowodany
31 g
Białko
15 g
Tłuszcz
31 g
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Przybory

  • Rondel
  • Sito
  • Chochla

krok po kroku

Przygotowanie

  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.
    Krok 1

  2. Fry the aromatics

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

  4. Add the stock

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

  7. Finish the soup

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

  8. Serve

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