2 stalks lemongrass, smashed and cut into 2-inch pieces
4-5 slices fresh galangal or ginger
2-3 kaffir lime leaves (optional, but recommended for authentic flavor)
1 medium-sized onion, thinly sliced
2-3 cloves garlic, minced
2 cups mixed vegetables (such as bell peppers, mushrooms, and baby corn)
1-2 red chili peppers, sliced (adjust according to your spice preference)
1 block (about 14 oz) firm tofu, cubed
2 tablespoons soy sauce or tamari
1 tablespoon coconut sugar or brown sugar
Juice of 1-2 limes
Salt to taste
Fresh cilantro leaves for garnish
Sliced green onions for garnish
Thai basil leaves for garnish (optional)
Instructions:
In a large pot, combine coconut milk and vegetable broth over medium heat. Add lemongrass, galangal or ginger slices, and kaffir lime leaves (if using). Let it simmer for about 5-10 minutes to allow the flavors to infuse.
Add sliced onion, minced garlic, mixed vegetables, and chili peppers to the pot. Stir well and let it cook for another 5 minutes or until the vegetables are tender.
Add cubed tofu to the pot. Let it simmer for a few more minutes until the tofu is heated through.
Stir in soy sauce (or tamari), coconut sugar (or brown sugar), and lime juice. Taste and adjust seasoning by adding salt if needed.
Once everything is cooked and seasoned to your liking, remove the pot from heat.
Serve the soup hot, garnished with fresh cilantro leaves, sliced green onions, and Thai basil leaves if desired.
