25min 4 ppl
Tom Kha Het
37 minutes
4 people
Medium31–60 min or 7–12 steps
37 min · 10 steps
Medium: 31–60 min or 7–12 steps
574 kcalper person
Protein 12g
Carbs 17g
Fats 50g
About this dish
A silky coconut soup of mushrooms and tofu, perfumed with galangal, lemongrass and makrut lime for a balance of hot, sour, salty and rich in one bowl.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Button mushroomshalved150 g
- Oyster mushroomstorn into pieces150 g
- Galangalpeeled and thinly sliced40 g
- Lemongrass stalksbruised and cut into lengths2 stalks
- Makrut lime leavestorn5 leaves
- Thai shallotspeeled and halved4
- Bird's Eye Chilliesbruised4
- Limesjuiced2
- Fresh Corianderleaves picked, to garnish15 g
Plant Proteins
- Firm tofucut into 2cm cubes200 g
Tins & Jars
- Coconut Milktwo 400 ml tins800 ml
Dried Goods
- Palm sugargrated1 tbsp
Oils & Condiments
- Vegetable stock400 ml
- Light soy sauce3 tbsp
Utensils
- Saucepan
- Chopping board
- Sharp knife
- Ladle
Method
1
Cut the tofu into cubes.
Approx. 3 minutes
2
Peel and thinly slice the galangal, bruise the lemongrass stalks and cut into lengths, and tear the makrut lime leaves.
Approx. 5 minutes
3
Peel and halve the shallots, bruise the chillies, halve the button mushrooms and tear the oyster mushrooms into pieces.
Approx. 5 minutes
4
Pour the coconut milk and vegetable stock into a saucepan and bring to a gentle simmer over medium heat.
Approx. 4 minutes
5
Add the galangal, lemongrass, makrut lime leaves, shallots and chillies, and simmer for 5 minutes until fragrant.
Approx. 5 minutes
6
Add the mushrooms and simmer for 6 minutes until tender.
Approx. 6 minutes
7
Add the tofu and simmer for 3 minutes until warmed through.
Approx. 3 minutes
8
Stir in the light soy sauce and lime juice.
Approx. 2 minutes
9
Stir in the grated palm sugar until dissolved, then taste and adjust the balance of sour, salty and sweet.
Approx. 2 minutes
10
Ladle into bowls and scatter with fresh coriander to serve.
Approx. 2 minutes
