ALFIE STEINER

SPICY TOM KHA 🍜 SOUP SEASON 2

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

METHOD

1. Prepare all your aromatics - chop your shallot, garlic, ginger + chilli. Bash the lemongrass, then warm the oil on a medium heat in a saucepan.
2. Add your aromatics, stirring well + allow to combine flavours. Sauté for 3-5 mins.
3. Add the soy, rice vinegar + curry paste. Stir well + cook off for another 2-3 mins.
4. Mix your stock cube(s) with the boiling water, then slowly add to the pot, stirring as you go.
5. Bring to a boil, then allow to simmer for 15-20 mins. Strain the broth through a sieve, then add the coconut milk + simmer.
6. Slice the mushrooms + tofu, then add to the broth + cook until softened (5-10 mins).
7. Add a bunch of chopped spring onion + coriander if you like. Season with sugar + lime juice.
8. To serve, ladle into deep bowls. Garnish with red chilli, coriander, lime wedges + a swirl of chilli oil if you like - enjoy!

#soup #soupseason #tomkha #thaifood #comfortfood