Tom Kha Coconut Soup | Jill's Table

Ingredients

• 2 tsp oil
• 1 cup extra-firm tofu, cubed
• 2 tsp light soy sauce
• ¼ tsp chili flakes
• 1 lemongrass stalk
• 5 g piece of fresh ginger root OR galangal root
• 2 cups water
• 400 ml coconut milk, canned
• 1 cup vegetable stock
• ¼ tsp ARVINDA'S CURRY POWDER
• 6 ARVINDA’S LIME LEAVES
• 3 Thai chili peppers, sliced lengthwise
• 1 1/2 tbsp light soy sauce
• 1 tbsp raw cane sugar OR palm sugar
• 2 tsp fresh lime juice
• 4 shitake OR cremini mushrooms, thinly sliced
• ¼ cup finely chopped fresh cilantro, to garnish
• ¼ cup finely chopped green onions, to garnish