Tom Kha

Updated at: Thu, 17 Aug 2023 09:03:01 GMT

Step 1

First prep your veg and aromatics Peel the ginger by scraping off the skin with a spoon, then thinly slice Peel the hard outer bark of the lemongrass, roughly chop the tender stalk into three pieces and bash with the heel of a knife Peel and thinly slice the shallots If they're big. roughly chop the mushrooms into bite-sized pieces, otherwise leave them as they are

Step 2

Cut the pepper in half, cut out the stems and seeds and cut the flesh into 2.5cm chunks Halve the cherry tomatoes Rip the stems from the chillies or if you prefer a spicy soup, keep the stems and spilt the chilli down the middle to expose the seeds Cut the ends off the green beans and slice them in half

Step 3

Put the saucepan over medium heat Pour in half the coconut milk and bring to a gentle simmer Add the ginger, lemongrass, shallots and lime leaves and stir very gently for 3-4 minutes Pour in the remaining coconut milk and the water and simmer for 1 minute Add the mushrooms and chillies and stir gently for 3-4 minutes

Step 4

Add the green beans to the pan and stir gently for i minute Add the red pepper, cherry tomatoes, soy sauce and coconut sugar and stir gently to mix everything together Reduce the heat and leave to simmer for 7-8 minutes Take the pan off the heat

Step 5

To finish the soup Rip the leaves from the coriander and chop roughly

Step 6

Halve and shred the spring onions Cut the limes in half and squeeze the juice into the soup Stir two-thirds of the chopped coriander leaves into the soup, reserving the rest, and simmer for 1 minute Taste and add more soy sauce for saltiness or lime juice for sourness, if needed Serve, garnished with the reserved coriander leaves and spring onions

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