Spicy Tom Kha Soup
Ingredients
Aromatics & Broth
banana shallot (chopped)
1 piece
garlic cloves (minced)
4 piece
ginger (minced)
15 g
red chilli (chopped)
0.5 piece
lemongrass stalk (bruised)
1 piece
soy sauce
30 ml
rice wine vinegar
15 ml
Thai red curry paste
15 g
vegetable stock
1000 ml
coconut milk
400 ml
brown sugar
5 g
lime
1 piece
Main Ingredients
shiitake mushrooms (sliced)
200 g
tofu (cubed)
150 g
spring onions (chopped)
1 bunch
fresh coriander (chopped)
15 g
Thai chilli oil
10 ml
neutral oil
15 ml
Instructions
Prepare aromatics
Chop shallot, garlic, ginger and chilli. Bash the lemongrass stalk.
Sauté aromatics
Warm neutral oil in a saucepan over medium heat, then add chopped aromatics and lemongrass. Stir well and sauté 3-5 minutes to release flavours.
Add sauces and curry paste
Pour in soy sauce, rice wine vinegar and Thai red curry paste. Stir and cook 2-3 minutes.
Add stock
Dissolve stock cubes in boiling water and slowly pour into the pot while stirring.
Simmer broth
Bring broth to a boil, then simmer 15-20 minutes. Strain through a sieve, return to pot, stir in coconut milk and simmer gently.
Cook mushrooms and tofu
Slice mushrooms and tofu, add to the broth and cook 5-10 minutes until softened.
Season and finish
Add chopped spring onions and coriander. Season with brown sugar and lime juice to taste.
Serve
Ladle soup into deep bowls. Garnish with extra red chilli, coriander, lime wedges and a swirl of chilli oil if desired.
Original recipe
Storage
Best enjoyed fresh. Reheat slowly to avoid coconut milk separating.
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