Directions
- 1Prepare all aromatics: chop shallot, garlic, ginger, and chilli. Bash the lemongrass.
- 2Warm oil in a saucepan, add aromatics, stir well, and sauté for 3-5 minutes.
- 3Add soy sauce, rice vinegar, and curry paste. Stir well and cook for another 2-3 minutes.
- 4Mix stock cube(s) with boiling water, add slowly to the pot, stirring.
- 5Bring to a boil, simmer for 15-20 minutes, then strain the broth.
- 6Add coconut milk and simmer.
- 7Slice mushrooms and tofu, add to broth and cook until softened (5-10 minutes).
- 8Add chopped spring onion and coriander, season with sugar and lime juice.
- 9Ladle into bowls and garnish with red chilli, coriander, lime wedges, and chilli oil.
Ingredients
- 1 banana shallot
- 4 garlic cloves
- 1 thumb size knob ginger
- 1 tsp galangal
- 0.5 red chilli
- 1 lemongrass stalk
- 2 tbsp soy sauce
- 1 tbsp vinegar
- 1 tbsp thai red curry paste
- 1 l vegetable stock
- 1 stock cubes
- 400 ml coconut milk
- 1 tsp brown/coconut sugar
- 1 lime
- 200 g mushrooms
- 150 g tofu
- 1 bunch spring onions
- 1 handful fresh coriander
- 1 tbsp Thai Chilli oil
- 1 tbsp neutral oil
- 1 salt
- 1 pepper
Equipment
saucepansieveknifecutting boardwhisk
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