Tom Kha is a warming coconut soup that perfectly balances sour and spicy flavours. This recipe is surprisingly easy and endlessly versatile. Personally, I added more red curry paste and chilli oil to make it warmer. I used prawns, tofu and mushrooms for my toppings but other meat and plant based options can be used. This recipe gave me 3-4 servings which is great if you’re batch cooking meals or sharing with friends.
Ingredients:
- 1 red onion
- 2 tbsp of red curry paste
- 1 stalk of lemongrass
- Ginger
- Garlic
- Chilli / Chilli oil
- 1 litre of vegetable stock (2 cubes)
- 400ml of coconut milk
- Toppings: Tofu / prawns / mushrooms
- Coriander
- Spring onion
Method:
- Slice your onions, grate your ginger and dice your garlic. You might want to prepare your vegetable stock by mixing two cubes with 1 litre of boiling water
- Saute the onions and aromatics (ginger, garlic, lemongrass) in your pot for 5 minutes, until soft and fragrant.
- Next, add the chilli oil and red curry paste and cook for a further 3 minutes.
- Pour in the vegetable stock and simmer for 10-15 minutes.
- Afterwards, pour the broth through a sieve into another container to remove the aromatics and onions.
- Return the broth to the heat and add the coconut milk, coriander and toppings – cook for another 5-10 minutes and ensure the toppings are cooked. The broth will become darker, returning to a warm orange colour.
- Garnish with spring onion and chilli oil then enjoy!