Spicy Tom Kha with Char-grilled Pork Loin
2 min read
Serves
| Aromatics1banana shallotfinely chopped | prepare the aromatics5 min | sauté the aromatics3–5 min | flavor the broth2–3 min | add broth and simmer15–20 min | add coconut cream | cook mushrooms and tofu5–10 min | finish with herbs and seasoning | serve |
|---|---|---|---|---|---|---|---|---|
| thumb-sized knobgingergrated or minced | ||||||||
| ½red chillichopped | ||||||||
| 4garlic clovesminced | ||||||||
| 1lemongrass stalkbashed | ||||||||
| Add-ins and Garnishes1 tbspneutral oil (coconut/veg)for sautéing aromatics | ||||||||
| to tasteThai chilli oiloptional, for garnish | ||||||||
| Broth Bases2 tbspsoy sauce | ||||||||
| 1 tbsprice wine vinegar | ||||||||
| 1 tbspthai red curry pasteoptional | ||||||||
| 1 litervegetable broth | ||||||||
| 400 mlcoconut creamricher than coconut milk | ||||||||
| Add-ins and Garnishes200gshiitake mushroomssliced | ||||||||
| 150gtofumedium firm, sliced | ||||||||
| Broth Bases1 tspbrown/coconut sugar | ||||||||
| 1limeuse both juice and zest at the end | ||||||||
| Add-ins and Garnishes1 bunchspring onionschopped | ||||||||
| handfulfresh corianderchopped | ||||||||
| to tastesalt | ||||||||
| to tasteblack pepperfreshly ground | ||||||||
Method
- 5 minPrepare the aromatics: Finely chop the shallot, garlic, ginger, and chilli. Bash the lemongrass to release its flavor.
- 3–5 minSauté 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.
- 2–3 minFlavor the broth: Stir in the soy sauce, rice vinegar, and optional curry paste. Cook for another 2-3 minutes to deepen the flavors.
- 15–20 minAdd 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.
- 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.
- 5–10 minCook mushrooms and tofu: Add the sliced mushrooms and tofu to the broth and cook until softened, about 5-10 minutes.
- 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.
- Serve: Serve the soup in deep bowls with extra red chilli, coriander, lime wedges, and a swirl of Thai chilli oil, if desired.