Step 1

Heat oil in a large pot over medium-high heat. After 90 seconds, when the oil is hot, sauté thinly sliced shallots for about 4 minutes until fragrant and softened.

Step 2

Add grated galangal (or regular ginger), red curry paste (or tom yum paste), chopped cilantro, bruised lemongrass sections, makrut lime leaves, and bird’s eye chilies. Sauté until the curry paste darkens and the herbs become fragrant.

Step 3

Pour in unsalted vegetable stock, add sliced carrot and Fresno chili slices, and bring the mixture to a boil over high heat.

Step 4

Once the soup is boiling, stir in canned coconut milk, vegan fish sauce, palm sugar (or coconut sugar, or brown sugar), lime juice, and salt. Mix until well combined.

Step 5

Serve the Tom Kha soup hot, garnished with fresh cilantro, lime slices, a drizzle of chili oil, and a drizzle of additional coconut milk.