Spicy Tom Kha Soup

1: 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.

2: Add your aromatics, stirring well and allowing to combine flavors. Sauté for 3-5 minutes.

3: Add the soy sauce, rice vinegar, and curry paste. Stir well and cook off for another 2-3 minutes.

4: Mix your stock cubes with boiling water, then slowly add to the pot, stirring as you go.

5: Bring to a boil, then allow to simmer for 15-20 minutes. Strain the broth through a sieve, then add the coconut milk and simmer.

6: Slice the mushrooms and tofu, then add to the broth and cook until softened (5-10 minutes).

7: Add a bunch of chopped spring onion and coriander if you like. Season with sugar and lime juice.

8: To serve, ladle into deep bowls. Garnish with red chilli, coriander, lime wedges, and a swirl of chilli oil if you like - enjoy!