Tofu Tom Kha with Lemongrass-Kaffir Lime Oil & Charred Onio

1h
- Preparation 10 min
- Resting 20 min
- Cooking 30 min

Recipe for WMF Aromatic cookware

Ingredients

4 People

1 tsp. Tom Kha mix (lemongrass, chili, galangal, kaffir lime leaves)
500 ml Coconut milk
For the herb oil:
2 stalks Lemongrass
5 leaves Kaffir lime
1 bunch Parsley
150 ml Neutral vegetable oil
1 Red onion
300 g Tofu
60 ml Fish sauce
2 tbsp. Brown sugar
30 ml Toasted sesame oil

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.

tsp. Tom Kha mix (lemongrass, chili, galangal, kaffir lime leaves)

ml Coconut milk

Step 3

For the herb oil: Chop the lemongrass and finely slice the kaffir lime leaves. Blanch the parsley, drain, pat dry, and roughly chop.

stalks Lemongrass

leaves Kaffir lime

bunch Parsley

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.

ml Neutral 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

g Tofu

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.

ml Fish sauce

tbsp. Brown sugar

ml Toasted sesame oil