Name: Spicy Tom Kha Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 tbsp vegetable oil; 1 shallot, sliced; 1 inch ginger, chopped; 4 cloves garlic, sliced; 2 stalks lemongrass, chopped; 1 red chili, sliced; 1 tbsp Thai red curry paste; 4 cups vegetable stock; 1 can (13.5 oz) coconut milk; 1 cup shiitake mushrooms, sliced; 1 block (14 oz) firm tofu, cubed; 3 spring onions, sliced; 1 lime, juiced; 1 tsp sugar; Fresh cilantro, for garnish; Lime wedge, for garnish; Chili oil, for garnish

1

In a pot over medium heat, add oil and sauté the shallots, ginger, garlic, lemongrass, and red chili until fragrant.

2

Stir in the Thai red curry paste and cook for another minute until it's aromatic.

3

Pour in the vegetable stock, bring to a simmer, and let the flavors infuse for a few minutes.

4

Strain the broth through a fine-mesh sieve into a clean pot, pressing on the solids to extract all the liquid. Discard the solids.

5

Return the strained broth to the heat and whisk in the coconut milk until smooth.

6

Add the sliced shiitake mushrooms and cubed tofu to the soup. Simmer gently for 5-7 minutes, or until the mushrooms are tender.

7

Finish the soup by stirring in the sliced spring onions, fresh lime juice, and sugar. Adjust seasoning to taste.

8

Ladle the soup into bowls and garnish with fresh cilantro, a lime wedge, and a drizzle of chili oil if desired.

Spicy Tom Kha Soup

Ingredients

17 Ingredients

Instructions

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