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Spicy Tom Kha Soup
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Spicy Tom Kha Soup

50 minServes 2Nutri-Score C€€
from @alfiecooks21 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • banana shallot (finely chopped)Produce1 piece
  • garlic (chopped)Produce4 pieces
  • ginger (thumb-sized knob, chopped (or galangal))Produce20 g
  • red chilli (half chopped, half sliced for garnish)Produce1 piece
  • lemongrass (stalk, bashed)Produce1 piece
  • soy saucePantry30 ml
  • rice wine vinegarPantry15 ml
  • Thai red curry paste (optional)Pantry15 g
  • vegetable stock (made with 1-2 stock cubes and boiling water)Pantry1 litre
  • coconut milkPantry400 ml
  • brown sugar (or coconut sugar)Pantry5 g
  • lime (juiced, plus wedges to serve)Produce1 piece
  • shiitake mushrooms (sliced)Produce200 g
  • tofu (medium firm, sliced)Fresh150 g
  • spring onion (bunch, chopped)Produce1 piece
  • fresh coriander (handful, chopped)Produce15 g
  • Thai chilli oil (to garnish)Pantry15 ml
  • neutral oil (coconut or vegetable oil)Pantry15 ml
  • salt (to taste)Spices2 g
  • black pepper (to taste)Spices1 g

per serving

Nutrition

463kcal

Carbs
31 g
Proteins
15 g
Fat
31 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Sieve
  • Ladle

step by step

Method

  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.
    Step 1

  2. Fry the aromatics

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

  4. Add the stock

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

  7. Finish the soup

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

  8. Serve

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