Spicy Tom Kha

• total time: 31 minutes

Ingredients

welcome back to SOUP SEASON 2, my new series where I show you how to make the best soups in town

for EPISODE 1, we’ve made my SPICY TOM KHA 🍜

it’s creamy, comforting + a broth packed with flavour. I added shittake mushrooms + tofu to mine which worked SO well 🔥

I’ve written my full recipe for you below - so enjoy! and as always, let me know if you give it a go ❤️

Alfie x

thanks to @40aprons for recipe inspo 🙏)

INGREDIENTS (serves 2)

1 banana shallot

4 garlic cloves

Thumb size knob of ginger / 1tsp galangal

1/2 red chilli

1 lemongrass stalk

2 tbsp soy sauce

1 tbsp rice wine vinegar

1 tbsp thai red curry paste (optional)

1l vegetable stock (1-2 stock cubes)

400ml coconut milk

1 tsp brown/coconut sugar

1 lime

200g (shiitake) mushrooms

150g tofu (I used medium firm)

1 bunch spring onions

Handful fresh coriander

Thai Chilli oil (I used @dudu_eats

1 tbsp neutral oil (coconut or veg)

Salt

Pepper

Directions

Prepare all your aromatics - chop your shallot, garlic, ginger + chilli. Bash the lemongrass, then warm the oil on a medium heat in a saucepan.

Add your aromatics, stirring well + allow to combine flavours. Sauté for 3-5 mins.

Add the soy, rice vinegar + curry paste. Stir well + cook off for another 2-3 mins.

Mix your stock cube(s) with the boiling water, then slowly add to the pot, stirring as you go.

Bring to a boil, then allow to simmer for 15-20 mins. Strain the broth through a sieve, then add the coconut milk + simmer.

Slice the mushrooms + tofu, then add to the broth + cook until softened (5-10 mins).

Add a bunch of chopped spring onion + coriander if you like. Season with sugar + lime juice.

To serve, ladle into deep bowls. Garnish with red chilli, coriander, lime wedges + a swirl of chilli oil if you like - enjoy!