Spicy Tom Kha Soup
Ingredients
Aromatics
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
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
Protein & Vegetables
shiitake mushrooms (sliced)
200 g
tofu (cubed)
150 g
spring onions (chopped)
1 bunch
fresh coriander (chopped)
1 handful
Oil & Seasoning
neutral oil
1 tbsp
salt
1 tsp
black pepper
1 tsp
Thai chilli oil
2 tbsp
Instructions
Prepare aromatics
Chop shallot, garlic, ginger and chilli. Bruise the lemongrass stalk.
Sauté aromatics
Heat neutral oil in a saucepan over medium heat. Add chopped aromatics and lemongrass, stir well and cook for 3-5 minutes.
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
Dissolve stock cubes in boiling water. Slowly pour into the pot while stirring continuously.
Simmer the 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, 5-10 minutes.
Season and finish
Chop spring onions and coriander. Add to soup along with brown sugar and lime juice. Taste and adjust seasoning with salt and pepper.
Serve
Ladle soup into deep bowls. Garnish with red chilli slices, fresh coriander, lime wedges and a drizzle of Thai chilli oil if desired.
Original recipe
Storage
Best enjoyed fresh. Coconut milk may separate upon reheating but will recombine when stirred.
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