Spicy Tom Kha Soup
Ingredients
Aromatics
banana shallot (chopped)
1 piece
garlic cloves (chopped)
4 piece
ginger (chopped)
15 g
red chilli (chopped)
0.5 piece
lemongrass stalk (bashed)
1 piece
Broth
soy sauce
2 tbsp
rice wine vinegar
1 tbsp
thai red curry paste
1 tbsp
vegetable stock
1000 ml
coconut milk
400 ml
brown sugar
1 tsp
lime
1 piece
Main Ingredients
shiitake mushrooms (sliced)
200 g
tofu (sliced)
150 g
spring onions (chopped)
1 bunch
fresh coriander
1 handful
neutral oil
1 tbsp
salt
1 tsp
black pepper
0.5 tsp
Instructions
Prepare aromatics
Chop shallot, garlic, ginger and chilli. Bash the lemongrass stalk.
Sauté aromatics
Warm the oil in a saucepan over medium heat. Add aromatics and sauté for 3-5 minutes.
Add sauces and curry paste
Add soy sauce, rice vinegar and optional red curry paste. Stir and cook for 2-3 minutes.
Add vegetable stock
Dissolve stock cubes in boiling water and slowly pour into the pot, stirring continuously.
Simmer broth and add coconut milk
Bring to a boil, then simmer for 15-20 minutes. Strain broth, add coconut milk and simmer.
Cook mushrooms and tofu
Slice mushrooms and tofu. Add to broth and cook until softened, 5-10 minutes.
Season and finish soup
Add chopped spring onions and coriander. Season with sugar and lime juice.
Serve
Ladle soup into deep bowls. Garnish with red chilli, coriander, lime wedges and a swirl of chilli oil.
Original recipe
Storage
Store in an airtight container. Reheat gently to avoid separating coconut milk.
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