Step 1

Place a heavy bottom pan on medium heat and then add vegetable broth, coconut milk, cut lemongrass and slices of galangal to it.Let it come to a slow simmer, you do not want to boil the milk here. Let it heat through for 5 minutes.

Step 2

Then add in the veggies-carrots, mushroom, pepper and stir.

Step 3

Also add the kaffir lime leaves. Remember to tear/crush them before adding to the soup. That's what brings out their flavor.

Step 4

Add thai chilies as well. If you like spicy food, add more of the chilies. I like mine to be on the milder side.

Step 5

Let the veggies simmer for around 6 to 7 minutes, then add the salt.

Step 6

Also add the sugar (if using, I recommend it) and mix. Turn heat to low and simmer for 3 more minutes and then remove pot from heat.

Step 7

Stir in the chopped cilantro and mix.

Step 8

Finally add in lime juice. Taste test and adjust spice level and salt to taste at this point.

Step 9

Discard lemongrass, galangal and serve vegan tom kha with more cilantro and a lime wedge.