2-inch piecegalangal(cut into ¼" slices, then halved )
1stalklemongrass(sliced half vertically, then into 2" pieces)
4makrut lime leaves
42oz.coconut milk
28oz.vegetable stock(or water)
14oz.firm tofu
8oz.mushrooms(sliced, button mushrooms, straw mushrooms, or beech mushrooms all work)
1mediumtomato(cut into wedges)
5tablespoonfish sauce
2tablespoonbrown sugar
¼cuplime juice(fresh squeezed)
Garnishes
chili oil(to taste)
cilantro leaves
Instructions
In a stock pot, bring coconut milk, water, galangal, makrut lime leaf, and lemongrass to a boil. Reduce heat to maintain a quick simmer. Simmer 10 minutes.
Add tofu (or chicken), tomatoes, and mushrooms. Raise heat to bring to a simmer again. Continue to simmer for 5 minutes (adjusting heat to maintain a quick simmer).
Remove soup from heat. Add lime juice, fish sauce, and brown sugar. Stir to combine and then taste to adjust flavor to your liking.
Ladle soup into bowls. Garnish with cilantro and chili oil.
Notes
You can adjust the richness of the soup by reversing the ratio of coconut milk to water or stock, i.e. using only two cans of coconut milk and three cans of water or stock.Serving size is dependent on whether you serve this as an appetizer or main dish. We serve two kids and two adults with this recipe and have two adult servings leftover.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts caculator to obtain the most accurate nutrition facts for your meal.