← Nouns Cooking · Thai

Ingredients

• 750 ml vegetable stock
• 2 Lemongrass, bruised and cut into 4 cm lengths
• 6 slices Galangal
• 6 Makrut (kaffir) lime leaves, torn
• 3 Bird's eye chilli, bruised
• 400 ml Coconut milk
• 300 g firm tofu, cubed
• 200 g oyster, straw or chestnut mushrooms, torn or sliced
• 100 g Cherry tomatoes, halved (optional)
• 1 tsp Salt
• 1 tsp Sugar
• 2 limes, juiced (about 4 tbsp)
• 1 handful coriander leaves
• chilli oil, to serve (optional)

Method

1. Bring the stock to a simmer with the lemongrass, galangal, lime leaves and chillies, and simmer for 5 min to draw out the flavour.
2. Add the coconut milk and bring back to a gentle simmer; don’t let it boil hard or it may split.
3. Add the tofu, mushrooms and tomatoes and simmer for 5–6 min until the mushrooms are tender.
4. Turn off the heat and season with the salt, sugar and lime juice. Taste: it should be creamy, sour and gently salty.
5. Ladle into bowls, top with coriander and a drizzle of chilli oil. The aromatics are for flavour, not for eating.

Tips

• Always add lime juice off the heat; boiling it makes it bitter.
• Many “Thai chilli oils” (nam prik pao) contain shrimp, so pick a plain chilli oil to keep it vegan.

Sources

Written in our own words after cross-checking these recipes:

Thai Caliente Hungry in Thailand Marion's Kitchen