{"kind":"doc","doc":{"title":"Spicy Tom Kha with Char-grilled Pork Loin","section":{"slug":"recipes","name":"Recipes"},"rkey":"1729456768249-spicy-tom-kha-with-char-grilled-pork-loin","cid":"bafkreigq4psrgzivu6ywhvseyergk46lxmwm2bzulneb4y6oq3gbvcefh4","renderKey":"bafkreigq4psrgzivu6ywhvseyergk46lxmwm2bzulneb4y6oq3gbvcefh4@2024-10-20T13:39:00Z@2026-07-29T21:06:21Z@Recipes|","href":"/recipes/1729456768249-spicy-tom-kha-with-char-grilled-pork-loin","publishedAt":"2024-10-20T13:39:00Z","updatedAt":"2026-07-29T21:06:21Z","tags":["thai","soup","tom-kha","coconut","spicy","asian","pork","grilled","meat","lemongrass","lime","garlic","dinner","chili","tofu","mushrooms","coriander","recipe","main-dish"],"description":"Spicy coconut tom kha with mushrooms and tofu, served with char-grilled pork loin in a soy-lime marinade.","readingMinutes":2,"markdown":"```recipe\nyield: \"2 servings\"\ntime: \"30 min active · 1 h total\"\n\ningredients:\n  - { id: banana-shallot, item: \"banana shallot\", amount: \"1\", note: \"finely chopped\", group: \"Aromatics\" }\n  - { id: ginger, item: \"ginger\", amount: \"thumb-sized knob\", note: \"grated or minced\", group: \"Aromatics\" }\n  - { id: red-chilli, item: \"red chilli\", amount: \"½\", note: \"chopped\", group: \"Aromatics\" }\n  - { id: thai-chilli-oil, item: \"Thai chilli oil\", amount: \"to taste\", note: \"optional, for garnish\", group: \"Add-ins and Garnishes\" }\n  - { id: soy-sauce, item: \"soy sauce\", amount: \"2 tbsp\", group: \"Broth Bases\" }\n  - { id: rice-wine-vinegar, item: \"rice wine vinegar\", amount: \"1 tbsp\", group: \"Broth Bases\" }\n  - { id: thai-red-curry-paste, item: \"thai red curry paste\", amount: \"1 tbsp\", note: \"optional\", group: \"Broth Bases\" }\n  - { id: vegetable-broth, item: \"vegetable broth\", amount: \"1 liter\", group: \"Broth Bases\" }\n  - { id: coconut-cream, item: \"coconut cream\", amount: \"400 ml\", note: \"richer than coconut milk\", group: \"Broth Bases\" }\n  - { id: shiitake-mushrooms, item: \"shiitake mushrooms\", amount: \"200g\", note: \"sliced\", group: \"Add-ins and Garnishes\" }\n  - { id: tofu, item: \"tofu\", amount: \"150g\", note: \"medium firm, sliced\", group: \"Add-ins and Garnishes\" }\n  - { id: brown-coconut-sugar, item: \"brown/coconut sugar\", amount: \"1 tsp\", group: \"Broth Bases\" }\n  - { id: lime, item: \"lime\", amount: \"1\", note: \"use both juice and zest at the end\", group: \"Broth Bases\" }\n  - { id: spring-onions, item: \"spring onions\", amount: \"1 bunch\", note: \"chopped\", group: \"Add-ins and Garnishes\" }\n  - { id: fresh-coriander, item: \"fresh coriander\", amount: \"handful\", note: \"chopped\", group: \"Add-ins and Garnishes\" }\n  - { id: salt, item: \"salt\", amount: \"to taste\", group: \"Add-ins and Garnishes\" }\n  - { id: black-pepper, item: \"black pepper\", amount: \"to taste\", note: \"freshly ground\", group: \"Add-ins and Garnishes\" }\n  - { id: garlic-cloves, item: \"garlic cloves\", amount: \"4\", note: \"minced\", group: \"Aromatics\" }\n  - { id: lemongrass-stalk, item: \"lemongrass stalk\", amount: \"1\", note: \"bashed\", group: \"Aromatics\" }\n  - { id: neutral-oil-coconut-veg, item: \"neutral oil (coconut/veg)\", amount: \"1 tbsp\", note: \"for sautéing aromatics\", group: \"Add-ins and Garnishes\" }\n\nsteps:\n  - id: s1\n    in: [banana-shallot, ginger, red-chilli, garlic-cloves, lemongrass-stalk, neutral-oil-coconut-veg]\n    do: \"prepare the aromatics\"\n    for: \"5 min\"\n    detail: \"**Prepare the aromatics:** Finely chop the shallot, garlic, ginger, and chilli. Bash the lemongrass to release its flavor.\"\n  - id: s2\n    in: [s1, thai-chilli-oil]\n    do: \"sauté the aromatics\"\n    for: \"3–5 min\"\n    detail: \"**Sauté the aromatics:** Heat the neutral oil in a saucepan over medium heat. Add the aromatics and sauté for 3-5 minutes, stirring well to combine flavors.\"\n  - id: s3\n    in: [s2, soy-sauce, rice-wine-vinegar, thai-red-curry-paste, vegetable-broth]\n    do: \"flavor the broth\"\n    for: \"2–3 min\"\n    detail: \"**Flavor the broth:** Stir in the soy sauce, rice vinegar, and optional curry paste. Cook for another 2-3 minutes to deepen the flavors.\"\n  - id: s4\n    in: [s3]\n    do: \"add broth and simmer\"\n    for: \"15–20 min\"\n    detail: \"**Add broth and simmer:** Slowly pour in the vegetable broth, stirring as you go. Bring the mixture to a boil, then reduce to a simmer for 15-20 minutes.\"\n  - id: s5\n    in: [s4, coconut-cream]\n    do: \"add coconut cream\"\n    detail: \"**Add coconut cream:** Strain the broth through a sieve to remove the aromatics, then return the broth to the pot. Add the coconut cream. If the soup is too thick, dilute with an additional 100-150 ml of vegetable broth or water, as needed. Simmer gently.\"\n  - id: s6\n    in: [s5, shiitake-mushrooms, tofu]\n    do: \"cook mushrooms and tofu\"\n    for: \"5–10 min\"\n    detail: \"**Cook mushrooms and tofu:** Add the sliced mushrooms and tofu to the broth and cook until softened, about 5-10 minutes.\"\n  - id: s7\n    in: [s6, brown-coconut-sugar, lime, spring-onions, fresh-coriander, salt, black-pepper]\n    do: \"finish with herbs and seasoning\"\n    detail: \"**Finish with herbs and seasoning:** Stir in the chopped spring onions and coriander. Season with sugar, lime zest, lime juice, salt, and pepper to taste.\"\n  - id: s8\n    in: [s7]\n    do: \"serve\"\n    detail: \"**Serve:** Serve the soup in deep bowls with extra red chilli, coriander, lime wedges, and a swirl of Thai chilli oil, if desired.\"\n```\n","media":{},"series":{},"related":[{"title":"Summer chili, two ways","href":"/recipes/1717954493179-summer-chili-two-ways","section":"recipes","description":"Dual-batch recipe for grilled meat and vegetarian chilis with toppings. 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