A lighter, low-carb version using spiralized zucchini instead of rice or noodles.
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In a large pot, combine the vegetable broth, coconut milk, galangal, and lemongrass over medium heat.
Bring the mixture to a gentle simmer, being careful not to let it reach a rolling boil to prevent the coconut milk from curdling.
Add the sliced mushrooms and crushed chilies to the pot and simmer for 5 to 7 minutes until the mushrooms are tender.
Stir in the soy sauce and lime juice, then taste the broth to ensure a balance of creamy, sour, and salty flavors.
Add the spiralized zucchini noodles to the pot and cook for only 1 to 2 minutes until they are just slightly softened.
Remove the pot from the heat immediately to prevent the zucchini from becoming mushy and releasing too much water.
Discard the lemongrass stalks and galangal pieces before serving if desired, or simply instruct guests to eat around them.
Ladle the soup into bowls and garnish generously with fresh cilantro and additional lime wedges.
