A traditional Thai coconut soup using oyster mushrooms and tofu in a galangal-infused broth.
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In a large pot, combine the vegetable broth, galangal, lemongrass, and kaffir lime leaves.
Bring the mixture to a gentle boil over medium heat and simmer for 5 minutes to infuse the aromatics.
Stir in the coconut milk and bring back to a very low simmer, being careful not to let it boil vigorously.
Add the oyster mushrooms and cubed tofu to the pot.
Simmer for 5-7 minutes until the mushrooms are tender and the tofu is heated through.
Stir in the soy sauce, coconut sugar, and smashed chilies, then cook for 1 more minute.
Remove the pot from the heat and stir in the fresh lime juice to preserve its bright flavor.
Ladle into bowls, removing the woody galangal and lemongrass pieces before serving, and garnish with fresh cilantro.
