Warm your soul with this incredibly easy and quick Tom Kha soup! This creamy, spicy, and tangy delight, bursting with the goodness of shiitake mushrooms and tofu, is ready in a flash. The fresh lime and coriander add a vibrant zing, making it an irresistible bowl of comfort.
1 cm piece
canned
zest of juice of
Finely slice the red onion into julienne strips and finely chop the fresh ginger. Add a tablespoon of extra virgin olive oil to a pot, then add the sliced onion and chopped ginger. Cook for a few minutes until softened.
Slice the shiitake mushrooms into strips. Add them to the pot with the onion and ginger, and cook until they are well toasted and browned.
Pour in the vegetable stock and coconut milk. Stir in the curry paste, soy sauce, the zest of half a lime, and the juice of half a lime. Cut the firm tofu into cubes and add it to the pot.
Allow all the ingredients to simmer together for 5 minutes, letting the flavours meld. Serve the soup hot, garnished with fresh coriander. For an extra kick, add a spoonful of chilli crisp oil if desired.
For an even richer flavour, lightly toast the curry paste in the pot for 30 seconds before adding the liquids.
If you prefer a thicker soup, you can mash a few pieces of tofu or mushrooms against the side of the pot during simmering.
Adjust the amount of curry paste to your preferred spice level; start with less and add more if you like it hotter.