Spicy Tom Kha Soup with Shiitake Mushrooms and Tofu

Ingredients

• 1 banana shallot (chopped)
• 4 garlic cloves (chopped)
• fresh ginger (thumb-size knob, chopped; alternatively use 1 tsp galangal)
• 1 tsp galangal (Alternative to the thumb-size knob of fresh ginger)
• 0.5 red chili (chopped; reserve additional chili for garnish if desired)
• 1 lemongrass stalk (bashed)
• 1 tbsp neutral oil (coconut or vegetable oil)
• 2 tbsp soy sauce
• 1 tbsp rice wine vinegar
• 1 tbsp Thai red curry paste (optional)
• 1 L vegetable stock (prepared with 1–2 stock cubes and boiling water)
• vegetable stock cube (Use 1–2 cubes to prepare the vegetable stock)
• 400 ml coconut milk
• 1 tsp brown or coconut sugar
• 1 lime (use the juice; cut into wedges for serving)
• 200 g shiitake mushrooms (sliced)
• 150 g tofu (medium-firm; sliced)
• 1 bunch spring onions (chopped)
• fresh coriander (a handful, plus more for garnish if desired)
• Thai chili oil (for serving, optional)
• salt (to taste)
• black pepper (to taste)

Steps

1. 1

   Prepare the aromatics. Chop the shallot, garlic, ginger, and half red chili. Bash the lemongrass stalk to release its fragrance. Warm the neutral oil in a saucepan over medium heat.

2. 2

   Add the chopped shallot, garlic, ginger, chili, and bashed lemongrass to the warm oil. Stir well and sauté for 3–5 minutes so the aromatics combine and become fragrant.

3. 3

   Add the soy sauce, rice wine vinegar, and optional Thai red curry paste. Stir well and cook for another 2–3 minutes to cook off the mixture and develop its flavor.

4. 4

   Prepare the vegetable stock by mixing the stock cube or cubes with boiling water. Slowly pour the stock into the saucepan, stirring as you add it.

5. 5

   Bring the broth to a boil, then reduce the heat and simmer for 15–20 minutes.

6. 6

   Strain the broth through a sieve to remove the cooked aromatics. Return the strained broth to the saucepan, add the coconut milk, and bring it back to a simmer.

7. 7

   Slice the shiitake mushrooms and tofu. Add both to the simmering broth and cook for 5–10 minutes, until softened.

8. 8

   Add the chopped spring onions and fresh coriander. Season with the brown or coconut sugar and lime juice, then adjust with salt and pepper to taste.

9. 9

   Ladle the soup into deep bowls. Garnish with red chili, coriander, lime wedges, and a swirl of Thai chili oil if desired. Serve immediately.

Notes

The source does not specify the exact amount of boiling water used to make the 1 L stock beyond stating that the stock should total 1 L. Curry paste and serving garnishes are optional. The author used medium-firm tofu and shiitake mushrooms.

Nutrition per serving

• soup
• main
• vegetarian
• dairy-free
• Thai-inspired
• coconut milk
• spicy
• stovetop