Spicy Tom Kha Soup
Equipment
Ingredients
Aromatics
banana shallot (chopped)
1 piece
garlic cloves (chopped)
4 clove
ginger (chopped)
15 g
red chilli (chopped)
0.5 piece
lemongrass stalk (bashed)
1 stalk
Broth Base
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
thai chili oil
2 tbsp
neutral oil
1 tbsp
salt
1 tsp
pepper
0.5 tsp
Instructions
Prepare aromatics
Chop shallot, garlic, ginger and chilli. Bash the lemongrass stalk.
Sauté aromatics
Warm neutral oil in a saucepan over medium heat. Add chopped aromatics and lemongrass. Stir well and sauté for 3-5 minutes to combine flavours.
Add sauces and curry paste
Add soy sauce, rice wine vinegar and Thai red curry paste. Stir well and cook for another 2-3 minutes.
Add vegetable stock
Mix stock cubes with boiling water. Slowly pour into the pot while stirring continuously.
Simmer broth
Bring broth to a boil, then reduce heat and simmer for 15-20 minutes. Strain through a sieve, return to pot, add coconut milk and simmer gently.
Add mushrooms and tofu
Slice mushrooms and tofu. Add to the broth and cook until softened, about 5-10 minutes.
Season and finish
Add chopped spring onions and coriander. Season with brown sugar and fresh lime juice to taste.
Serve
Ladle hot soup into deep bowls. Garnish with red chilli slices, fresh coriander, lime wedges and a swirl of Thai chilli oil if desired.
Original recipe
Storage
Best enjoyed fresh. Store leftovers in an airtight container. Reheat gently to avoid separating coconut milk.
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