Vegan Tom Kha Soup (Thai Inspired)

Ingredients

• 1 small white onion, sliced or diced
• 2 inches (to taste) galangal or ginger, grated
• Thai chilies to taste, minced (see note 2) (I used 3)
• 1 stalk fresh lemongrass if you can find it or 1-2 tbsp lemongrass paste
• 2-3 tsp Thai red curry paste (to taste)
• 1 pound shiitake mushrooms, chopped
• 1 large red bell pepper, halved and thinly sliced
• 4 cups vegan chicken broth (see note 3), recommend Better Than Bouillon
• 2 cans coconut milk
• 2 16-oz blocks extra firm tofu, cut in ½” dice (see note 4)
• Juice of 2-ish limes
• 2-3 tbsp coconut sugar, to taste
• Green onions and cilantro to garnish
• Kaffir lime leaves if you can find them
• 3 cloves garlic
• 8 oz rice vermicelli noodles, optional