Ingredients:
- 1 can (14 oz) coconut milk
- 3 cups vegetable broth
- 1 stalk lemongrass, cut into 2-inch pieces and smashed
- 4-5 slices galangal or ginger (about 1 inch each), smashed
- 3-4 kaffir lime leaves, torn into pieces (optional)
- 1-2 Thai red chilies, sliced (adjust to taste)
- 1 block (14 oz) firm tofu, cubed
- 1 cup sliced mushrooms (such as button or shiitake)
- 1 medium tomato, cut into wedges
- 1 medium onion, thinly sliced
- 2-3 tablespoons soy sauce or tamari (adjust to taste)
- 1 tablespoon coconut sugar or brown sugar (adjust to taste)
- 2 tablespoons lime juice
- Fresh cilantro leaves for garnish
- Salt, to taste
Instructions:
- Prepare the Broth:
- In a large pot, combine coconut milk and vegetable broth. Bring to a simmer over medium heat.
- Infuse Flavors:
- Add lemongrass, smashed galangal or ginger, kaffir lime leaves (if using), and sliced Thai chilies to the pot. Let it simmer gently for about 10 minutes to infuse the flavors.
- Add Tofu and Vegetables:
- Add cubed tofu, sliced mushrooms, tomato wedges, and thinly sliced onion to the pot. Let it simmer for another 10-15 minutes until the tofu and vegetables are tender.
- Season the Soup:
- Stir in soy sauce (or tamari), coconut sugar (or brown sugar), and lime juice. Taste and adjust seasoning as needed with salt and more soy sauce or sugar if desired.
- Serve:
- Remove from heat and discard lemongrass, galangal (or ginger), and kaffir lime leaves before serving. Ladle the soup into bowls and garnish with fresh cilantro leaves.
- Enjoy:
- Serve hot as a comforting and aromatic soup. It pairs well with steamed rice or noodles for a more substantial meal.
