Step 1

First, prepare and chop the various ingredients. Thinly slice the mushrooms (you can leave them whole if using dried shiitake), slice the galangal into disks, dice the tomatoes, and prepare the lemongrass.Cut off the lower bulb of the lemongrass and remove any tough outer leaves. Then slice into sections. Any tough bits will be inedible and will need to be removed from the soup before serving- otherwise, it can be kept in.Chef's Note: I keep my pieces larger for the ingredients making up what is usually a 'paste', so they don't crush down into too much of a paste. However, if you prefer a finer texture then feel free to mince the ingredients before crushing them in the mortar and pestle.

Step 2

Place the chilies, garlic, lime leaves, galangal, and lemongrass in a bowl and use a pestle to gently crush the ingredients together into slightly more of a mash.

Step 3

In a large pan, first heat up the coconut oil, then add the crushed spices mixture and saute lightly for just a minute.

Step 4

Then add the vegetable broth and coconut milk and stir well.

Step 5

Finally, add the tomatoes and mushrooms and bring to a boil. Once boiling, reduce the heat to a simmer and cook for around 8-10 minutes, until the vegetables are softened.

Step 6

Remove the lime leaves and any tough bits of lemongrass (soft pieces can be eaten in the soup), add the lime juice, then your soup is ready to serve - enjoy! Optionally garnish with some cilantro or Thai basil.

Step 7

Serve this soup as an appetizer or alongside coconut rice or noodles as a main.

Step 8

You can store any leftovers in an airtight container in the fridge for 3-4 days or in the freezer for 1 month.To reheat, heat gently on the stove or in the microwave.