Global Vegan | Recipe For A Vegan Thai Soup - Food Wine Travel

Ingredients

• 250 ml (1 cup) coconut milk
• 3 cm piece of galangal, sliced
• 1 lemongrass stalk, white part only, bruised with the flat edge of a knife
• 45 g oyster mushrooms, roughly torn
• 100 g soft tofu, cut into 2 cm cubes
• 1 tomato, quartered
• 1 tablespoon vegan fish sauce or soy sauce
• 1 teaspoon coconut sugar
• 1 long red chilli, sliced
• 4 kaffir lime leaves
• handful of coriander leaves