Ingredients
| TOM KHA SOUP | |
| 1 red chilli, minced | |
| canola oil | |
| 150g tomato paste | |
| 1 x 400ml can full-fat coconut cream | |
| 1 litre chicken stock | |
| 2 tablespoons fish sauce | |
| 2 stalks of lemongrass, peeled, crushed, chopped into thirds | |
| 6 makrut lime leaves, bruised | |
| 60g ginger, peeled, sliced into 5mm coins | |
| 340ml evaporated milk | |
| 1 tablespoon palm sugar, crushed | |
| 450g red cherry tomatoes, blanched, peeled | |
| MAKRUT LIME LEAF OIL | |
| 40g makrut lime leaves, bruised | |
| 100g coriander leaves and stalks | |
| 20g baby spinach | |
| 250ml canola oil | |
| zest of 2 limes (reserve the limes for juicing later) | |
| RISOTTO | |
| canola oil | |
| ½ onion, finely diced | |
| 400g risotto rice (arborio rice) | |
| 150ml white wine | |
| 1.6 litres tom kha soup (see recipe above) | |
| 400g prawn cutlets, tail removed, cut in half | |
| 100ml (approximately) chicken stock | |
| 50g parmesan, finely grated on a microplane | |
| 60g mascarpone | |
| 40g butter, chilled | |
| juice of 2 limes | |
| 30g basil leaves, to garnish |
View the recipe collection here
Instructions
| 1. | TOM KHA SOUP |
| 2. | Put a large pan on the heat with a good dash of oil and sweat the chilli for 2 minutes. |
| 3. | Add the tomato paste and the coconut cream. |
| 4. | Cook for 5-8 minutes until caramelised and fragrant. |
| 5. | Add the stock and 1 tablespoon fish sauce. |
| 6. | Make a bouquet garni with the lemongrass, lime leaves and ginger. |
| 7. | Add this to the pan with a pinch of salt. |
| 8. | Bring to a simmer for 10 minutes, stirring in one direction (this prevents the soup from splitting). |
| 9. | Add the evaporated milk, palm sugar, the remaining fish sauce and most of the cherry tomatoes (reserve some to garnish the risotto). |
| 10. | Bring back to a simmer for another 10 minutes. |
| 11. | Check for seasoning, adding more salt or sugar, heat or lime to taste. |
| 12. | Set aside. |
| 13. | This makes more than needed, so store the rest in the fridge. |
| 14. | MAKRUT LIME LEAF OIL |
| 15. | Blanch the lime leaves, refresh for 10-15 seconds, then dry thoroughly with paper towels. |
| 16. | Put into a blender with the rest of the ingredients except the lime zest. |
| 17. | Blend on high for 2 minutes. |
| 18. | Pour into a pot and heat to 65°C. |
| 19. | Leave to infuse for 7 minutes. |
| 20. | Pass through a fine sieve or a muslin cloth (even a Chux cloth can work). |
| 21. | Season with the lime zest and salt. |
| 22. | This will keep for 1 month in the fridge. |
| 23. | RISOTTO |
| 24. | Put a splash of oil in a large pan and cook the onion until soft, about 3-4 minutes. |
| 25. | Add the rice and toast it nicely until it is semi translucent. |
| 26. | Season well with salt. |
| 27. | Add the white wine and allow it to simmer quickly until almost evaporated, scraping the bottom of the pan. |
| 28. | Once reduced, start ladling in the tom kha, one big ladle (approximately 150ml) at a time. |
| 29. | Stir with a spatula until the rice absorbs the tom kha, then add more. |
| 30. | Keep stirring, but don’t break the rice grains. |
| 31. | Continue adding the tom kha and stirring, so that the rice releases its starch, for about 15-20 minutes. |
| 32. | Add the prawns and cook for 4 minutes more. |
| 33. | Taste the rice – by this time it should be velvety and creamy, be fully expanded but retain just a bit of bite. |
| 34. | If it has not yet reached this consistency, switch to adding spoonfuls of the chicken stock and continue stirring and adding until it has. |
| 35. | Fold in the parmesan, leave for 1 minute, then fold in the mascarpone. |
| 36. | Take off the heat, add the butter and give it a good strong fold. |
| 37. | It should be super silky and creamy at this stage. |
| 38. | Check the seasoning and, if necessary, add salt and/or lime juice. |
| 39. | If necessary loosen it with a little more chicken stock. |
| 40. | Divide into four bowls. |
| 41. | Garnish with the remaining tomatoes, drizzle in the makrut lime leaf oil and finish with basil leaves. |
Recipes & food styling Gavin Doyle
Photography Manja Wachsmuth