Spicy Tom Kha soup recipe 🤤 Delicious recipe by my friend @ALFIE STEINER - go check his page out! INGREDIENTS (serves 2) 1 banana shallot 4 garlic cloves Thumb size knob of ginger / 1tsp galangal 1/2 red chilli 1 lemongrass stalk 2 tbsp soy sauce 1 tbsp rice wine vinegar 1 tbsp thai red curry paste (optional) 1L vegetable stock (1-2 stock cubes) 400ml coconut milk 1 tsp brown/coconut sugar 1 lime 200g (shiitake) mushrooms 150g tofu (I used medium firm) 1 bunch spring onions Handful fresh coriander Thai Chilli oil 1 tbsp neutral oil (coconut or veg) Salt Pepper 1. Prepare all your aromatics - chop your shallot, garlic, ginger + chilli. Bash the lemongrass, then warm the oil on a medium heat in a saucepan. 2. Add your aromatics, stirring well + allow to combine flavours. Sauté for 3-5 mins. 3. Add the soy, rice vinegar + curry paste. Stir well + cook off for another 2-3 mins. 4. Mix your stock cube(s) with the boiling water, then slowly add to the pot, stirring as you go. 5. Bring to a boil, then allow to simmer for 15-20 mins. Strain the broth through a sieve, then add the coconut milk + simmer. 6. Slice the mushrooms + tofu, then add to the broth + cook until softened (5-10 mins). 7. Add a bunch of chopped spring onion + coriander if you like. Season with sugar + lime juice. 8. To serve, ladle into deep bowls. Garnish with red chilli, coriander, lime wedges + a swirl of chilli oil if you like - enjoy! #soup #thaifood #comfortfood #healthyrecipes #nutrition
spicy stir-fried pork🌶️🥵 #koreanfood #spicyfood #koreanrecipe #stirfry #koreantiktok this recipe is done in less than 30 mins and in one pan! recipe: 1 lb pork belly 4 tbsp gochujang 1.5 tbsp soy sauce 1 tbsp oligo syrup 1 tbsp cooking wine 2 tbsp gochugaru 1/4 tsp black pepper 1 tbsp sesame oil 6 minced garlic cloves 1 tsp minced ginger 1 sliced medium onion 4 sliced green onions garnish: sesame seeds green onions mozzarella cheese instructions: clean the pork belly with cooking wine to remove any impurities. rinse the pork belly thoroughly with water. pat it dry with paper towels. cut the pork belly into bite-sized pieces. slice and mince the vegetables (onions, green onions, ginger, and garlic). in a large skillet, add the pork belly with the sauce ingredients (gochujang, soy sauce, oligo syrup, cooking wine, gochugaru, black pepper, and sesame oil). stir fry for 3-4 mins before adding in the vegetables (minced garlic, minced ginger, sliced green onions, and onions). stir-fry for about 7-10 minutes, until the pork is cooked through. transfer the stir-fried pork to a serving plate. garnish with additional sesame seeds and green onions if desired. serve hot with steamed rice and other korean side dishes like kimchi, pickled radish, or cucumber salad. optional cheese: if you want to add cheese, you can torch the cheese until it melts. alternatively, reduce the skillet heat to low, sprinkle the shredded cheese evenly over the top of the stir-fried pork belly, then cover the pan with a lid and let the cheese melt for 2-3 minutes, until it becomes gooey and delicious. this is recipe 2 of my “1 kg gochujang tub challenge” series where i attempt to make recipes to use up all 1kg every tuesday! 🌶️ 1kg mild gochujang tub is from @ofoodusa