Classic Vegetarian Tom Kha Gai

Ingredients

• 2 cans (14oz) Full-fat coconut milk
• 2 cups Vegetable broth
• 2 inches Fresh galangal, sliced into rounds
• 2 stalks Lemongrass stalks, bruised and cut
• 6 leaves Fresh kaffir lime leaves, torn
• 8 ounces Oyster mushrooms, torn into bite-sized pieces
• 14 ounces Extra-firm tofu, cubed
• 3 pieces Thai bird's eye chilies, smashed(optional)
• 3 tablespoons Soy sauce (or vegan fish sauce)
• 1 tablespoon Coconut sugar
• 4 tablespoons Fresh lime juice
• 0.25 cup Fresh cilantro for garnish

Instructions

1. 1

   In a large pot, combine the vegetable broth, galangal, lemongrass, and kaffir lime leaves.

2. 2

   Bring the mixture to a gentle boil over medium heat and simmer for 5 minutes to infuse the aromatics.

3. 3

   Stir in the coconut milk and bring back to a very low simmer, being careful not to let it boil vigorously.

4. 4

   Add the oyster mushrooms and cubed tofu to the pot.

5. 5

   Simmer for 5-7 minutes until the mushrooms are tender and the tofu is heated through.

6. 6

   Stir in the soy sauce, coconut sugar, and smashed chilies, then cook for 1 more minute.

7. 7

   Remove the pot from the heat and stir in the fresh lime juice to preserve its bright flavor.

8. 8

   Ladle into bowls, removing the woody galangal and lemongrass pieces before serving, and garnish with fresh cilantro.