Spicy Tom Kha with Char-grilled Pork Loin

3 Yield: 2 servings

Spicy Tom Kha

Ingredients

Aromatics

Ingredient	Amount	Note
banana shallot	1	finely chopped
garlic cloves	4	minced
ginger	thumb-sized knob	grated or minced
red chilli	1/2	chopped
lemongrass stalk	1	bashed

Broth Base

Ingredient	Amount	Note
soy sauce	2 tbsp
rice wine vinegar	1 tbsp
thai red curry paste	1 tbsp	optional
vegetable broth	1 liter
coconut cream	400 ml	richer than coconut milk
brown/coconut sugar	1 tsp
lime	1	use both juice and zest at the end

Add-ins and Garnishes

Ingredient	Amount	Note
shiitake mushrooms	200g	sliced
tofu	150g	medium firm, sliced
spring onions	1 bunch	chopped
fresh coriander	handful	chopped
Thai chilli oil	to taste	optional, for garnish
neutral oil (coconut/veg)	1 tbsp	for sautéing aromatics
salt	to taste
black pepper	to taste	freshly ground

Steps

1. Prepare the aromatics: Finely chop the shallot, garlic, ginger, and chilli. Bash the lemongrass to release its flavor.
2. Sauté the aromatics: Heat the neutral oil in a saucepan over medium heat. Add the aromatics and sauté for 3-5 minutes, stirring well to combine flavors.
3. Flavor the broth: Stir in the soy sauce, rice vinegar, and optional curry paste. Cook for another 2-3 minutes to deepen the flavors.
4. Add broth and simmer: Slowly pour in the vegetable broth, stirring as you go. Bring the mixture to a boil, then reduce to a simmer for 15-20 minutes.
5. Add coconut cream: Strain the broth through a sieve to remove the aromatics, then return the broth to the pot. Add the coconut cream. If the soup is too thick, dilute with an additional 100-150 ml of vegetable broth or water, as needed. Simmer gently.
6. Cook mushrooms and tofu: Add the sliced mushrooms and tofu to the broth and cook until softened, about 5-10 minutes.
7. Finish with herbs and seasoning: Stir in the chopped spring onions and coriander. Season with sugar, lime zest, lime juice, salt, and pepper to taste.
8. Serve: Serve the soup in deep bowls, garnishing with extra red chilli, coriander, lime wedges, and a swirl of Thai chilli oil, if desired. Enjoy!

Char-Grilled Pork Loin

Ingredients

Ingredient	Amount	Note
pork loin	300g-400g	trimmed
garlic cloves	2	minced
soy sauce	2 tbsp
lime juice	1 tbsp	fresh
brown sugar	1 tsp	optional, for slight sweetness
fish sauce	1 tsp	optional, for umami
neutral oil	1 tbsp	to brush the pork
salt	to taste
black pepper	to taste	freshly ground

Steps

1. Marinate the pork: In a small bowl, mix together the minced garlic, soy sauce, lime juice, brown sugar (if using), and fish sauce (if using). Rub the mixture all over the pork loin, making sure it’s evenly coated. Let the pork marinate for at least 30 minutes, or up to 2 hours in the refrigerator.

2. Prepare the grill: Set up your charcoal grill for two-zone cooking: pile the lit coals on one side of the grill to create a hot direct-heat zone, and leave the other side for indirect heat. This allows you to sear the pork first and then finish cooking it slowly without burning.

3. Grill the pork:

   • Searing: Brush the pork loin with a little neutral oil to prevent sticking. Place the pork over the hot direct-heat zone and sear for 2-3 minutes per side, until nicely charred and browned.
   • Finishing: Move the pork to the indirect heat zone and continue grilling, turning occasionally, until the internal temperature reaches 145°F (63°C). This should take about 10-15 minutes depending on the thickness of the pork.

4. Rest and slice: Once the pork reaches the correct internal temperature, remove it from the grill. Let it rest for 5-10 minutes, covered loosely with foil, to allow the juices to redistribute. Slice the pork thinly for serving.

5. Serve alongside the tom kha: Serve the char-grilled pork loin with your tom kha, and optionally garnish with fresh lime wedges or coriander.