Tofu Tom Kha with Lemongrass-Kaffir Lime Oil & Charred Onio
1h
Preparation10 min
Resting20 min
Cooking30 min
Recipe for WMF Aromatic cookware
Preparation
Step 1
OUR WMF TIP IN ADVANCE:
The stainless steel lid of the Aromatic pot features condensation knobs that capture rising steam and let it drop back evenly onto the food. This function is particularly ideal for soups, as it enhances the flavor of the dish. When preparing Tofu Tom Kha, this continuous moisture cycle ensures that the ingredients intensively release their aromas into the broth.
Step 2
To begin, add the Tom Kha mix and coconut milk to the pot and simmer for 30 minutes over medium heat.
For the herb oil:
Chop the lemongrass and finely slice the kaffir lime leaves.
Blanch the parsley, drain, pat dry, and roughly chop.
stalksLemongrass
leavesKaffir lime
bunchParsley
Step 4
Place all the herbs together with the vegetable oil in a blender and blend for 5 minutes.
Then strain through a fine sieve.
mlNeutral vegetable oil
Step 5
To remove the aromatics from the soup, strain the soup through a sieve into a bowl and then return it to the pan and keep warm.
Step 6
Halve the red onion, char it in a pan on the cut side until it’s very dark, then separate it into segments, and let them steep in the soup for 3 minutes.
Then cut the tofu into bite-sized cubes and add to the soup.
Red onion
gTofu
Step 7
Finally, season the soup with fish sauce and brown sugar, ladle into bowls, and garnish with herb oil and sesame oil before serving.