Thai Mushroom Coconut Milk Soup - Tom Khaa Mangsawirat

Tom Khaa is probably Thailand’s second most famous soup, after Tom Yum. It’s spicy and tangy but also very creamy due to the coconut milk. Here’s a vegetarian version made with mushrooms instead of chicken or fish.

3 cups water
¼ cup sliced galangal1 lemongrass stalk, cut into 4" pieces and smashed
4-6 whole torn lime leaves
¼ cube knorr buillon cubes shittake soup broth cube3-8 smashed medium-sized thai chilies, to taste
½ cup white tofu pieces
½ cup straw mushrooms
½ cup oyster mushrooms
½ cup coconut milk
2 tablespoons white soy sauce
1½ tablespoon lime juice
2-3 stems of coriander

Bring water to a boil. Add galangal, lemongrass, lime leaves and knorr cube. Boil for 5 minutes or so, until flavor comes out. You will need to boil longer if your herbs are not so fresh, and you also may need to increase the amount.
Add the chilies, tofu, mushrooms & coconut milk, and cook for a minute or two. Be careful not to cook for too long, just until mushrooms are finished.
Turn off the heat. Add the soy sauce & lime juice, then garnish with cilantro.

Recipe byrealthairecipes.com
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notes:

Both chicken or seafood can be substituted for mushrooms, if preferred. Also, lime juice loses it's sourness when boiled, which is why you add it at the very end, after turning off the heat.