Step 1

Heat oil in a pan. Add sliced shallots or onions finely chopped garlic.

Step 2

Saute for two minutes on low to low-medium heat.

Step 3

Add the chopped veggies and sliced mushrooms. You can add your choice of mix veggies to the soup.

Step 4

Mix well and saute for 2 to 3 minutes.

Step 5

Add water. You can also add homemade vegetable stock.

Step 6

Now add the sliced lemongrass stalks, galangal, kaffir lime leaves, and thai chilies.

Step 7

Season with salt and mix well. Keep in mind to add less salt as soy sauce which may have some salt, will be added later to the recipe.

Step 8

Cover and simmer on low to medium-low heat until the vegetables are tender. Do not overcook the veggies. This takes about 12 to 15 minutes.

Step 9

Then add tomatoes, mushroom powder (optional), palm sugar, and soy sauce. Mix and simmer for 2 to 3 minutes on medium-low heat.

Step 10

Add coconut milk. Mix well and heat for 1 to 2 minutes on a low heat. Do not boil so that the coconut milk does not get split.

Step 11

Lastly, add lemon juice and stir.

Step 12

Pour in soup bowls. Garnish with cilantro and serve hot. You can even place some hot noodles or steamed rice in the bowl and pour soup over the noodles or rice.