Step 1

Using gloves, cut the red chills, remove the seeds and roughly chop them.

Step 2

Roughly chop the carrot, shallot and garlic. Heat some coconut oil in a pan and add the ingredients. Once they start to brown, transfer to a blender jug, add soy sauce and blend until you have a smooth paste.

Step 3

Chop the galangal in 3 or 4 big chunks and the lemongrass stalks in two.

Step 4

Using a big pot, briefly stirfry the red chili paste with the galangal and the lemongrass stalks.

Step 5

Pour the vegetable stock into the pot and add the kaffir lime leaves, mushrooms, tofu, and sugar. Bring to a simmer and leave simmering for 10-15 minutes.

Step 6

Add the coconut milk and soy sauce. Stir for 2 minutes making sure it doesn't get to a boiling point as it could curdle, and remove from the heat.

Step 7

Serve with chopped cilantro and a splash of freshly squeezed lime.