Tom Kha with crispy rice

• 1 onion
• 3 clove garlic
• 1 chili
• Oil for frying
• 300 g mushrooms, sliced
• 2½ cup (625ml) water
• 1 tsp galangal
• 2 stalks lemongrass
• A handful of lime leaves
• 2 tbsp Thai curry or Thai chili paste
• 2 tsp soy sauce
• Juice of 1 lime
• 1 tbsp sugar
• Salt to taste
• A few tablespoons canned coconut milk (optional)
• 400 g tofu, cut into cubes
• 2½ cup steamed sticky rice
• 2 tsp oil
• Salt to taste
• ½ tsp curry powder

Instructions

1. Preheat oven to 200°C (400°F).
2. Dice the onion, mince the garlic, and chop the chili.
3. Heat oil in a large pot and fry the onion, garlic, and chili for a few minutes.
4. Add the sliced mushrooms and fry for another 2-3 minutes.
5. Add water, galangal, lemongrass, lime leaves, Thai curry paste, soy sauce, lime juice, sugar, and salt to taste.
6. Add coconut milk if using.
7. Bring the mixture to a boil.
8. Add the cubed tofu and cook for 5-7 minutes.
9. For the crispy rice: Mix the steamed sticky rice with oil, salt, and curry powder until well combined.
10. Spread the seasoned rice evenly on a baking sheet.
11. Bake for 25 minutes until golden and crispy.
12. Serve the hot soup topped with the crispy rice.