An earthy variation using shiitake, shimeji, and king oyster mushrooms for deep umami flavor.
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Soak the dried shiitake mushrooms in 1 cup of warm water for 20 minutes until soft; reserve the soaking liquid and slice the mushrooms.
In a large pot, bring the vegetable stock and the reserved shiitake soaking liquid to a gentle boil.
Add the sliced galangal, bruised lemongrass, and torn makrut lime leaves to the pot; simmer for 10 minutes to extract the aromatics.
Add the sliced shiitake, shimeji, and king oyster mushrooms to the broth and cook for 5-7 minutes until tender.
Stir in the soy sauce, coconut sugar, and smashed bird's eye chilies, allowing the flavors to meld for another 2 minutes.
Turn off the heat and stir in the fresh lime juice to maintain its bright acidity.
Taste the broth and adjust the seasoning with more soy sauce or lime juice if necessary.
Ladle the hot broth and mushrooms into bowls, garnishing with fresh cilantro before serving.
