Sort ingredients
laine
QR Code
Listen
Pdf
Prepare all your aromatics - chop your shallot, garlic, ginger and chilli. Bash the lemongrass, then warm the oil on a medium heat in a saucepan.
Add your aromatics, stirring well and allow to combine flavours. Sauté for 3-5 mins.
Add the soy, rice vinegar and curry paste. Stir well and cook off for another 2-3 mins.
Mix your stock cube(s) with the boiling water, then slowly add to the pot, stirring as you go.
Bring to a boil, then allow to simmer for 15-20 mins. Strain the broth through a sieve, then add the coconut milk and simmer.
Slice the mushrooms and tofu, then add to the broth and cook until softened (5-10 mins).
Add a bunch of chopped spring onion and coriander if you like. Season with sugar and lime juice.
To serve, ladle into deep bowls. Garnish with red chilli, coriander, lime wedges and a swirl of chilli oil if you like.