Vegan Tom Kha Gai (Soup)

thesethingsilove.com

Carol Pfirrman

2 cups coconut milk

3 cups vegetable stock (or vegetarian 'chicken' stock)

4 stalks lemongrass, bruised then cut into 2" pieces

3 to 4 kaffir lime leaves, torn

3" piece of galangal, sliced thinly

1 medium onion, quartered

3 to 4 Thai bird's eye chilies, sliced into larger pieces (makes it easier to avoid eating a big piece if you need to)

1 package firm tofu, drained and pressed, cut into 1" cubes

1 cup mushrooms, quartered

1 teaspoon sugar

¼ teaspoon pepper

3 tablespoons lime juice

2 tablespoons Bragg's Soy Seasoning

4 tablespoons minced cilantro

Directions at thesethingsilove.com

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