A zesty version featuring extra bird's eye chilies and crispy pan-fried tofu cubes.
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Press the tofu to remove excess moisture, then cut into 1-inch cubes and pan-fry in a lightly oiled skillet until golden and crispy on all sides.
In a large pot, combine the vegetable broth, lemongrass, galangal, and makrut lime leaves. Bring to a gentle simmer for 10 minutes to infuse the aromatics.
Stir in the coconut milk and the smashed bird's eye chilies, keeping the heat at a medium-low to prevent the coconut milk from curdling.
Add the mushrooms and simmer for another 5 minutes until they are tender.
Season the soup with soy sauce and coconut sugar, stirring well to ensure the sugar dissolves completely.
Remove the pot from the heat and stir in the fresh lime juice to preserve its bright, zesty flavor.
Add the crispy fried tofu cubes into the soup just before serving to maintain some of their texture.
Garnish with fresh cilantro and additional sliced chilies if desired.
