Tom Kha (Thai Coconut Soup)

14 oz. can coconut milk
2 cups vegetable stock
8 kaffir lime leaves
3 stalks lemongrass, white parts only
6 1/2" thick slices of galangal
2 black peppercorns

8 oz. oyster, enoki, or button mushrooms, sliced
1 cup diced tofu, fried
2 Thai chilis, sliced
2 TB lime juice
1 TB mushroom-flavored soy sauce
1.5 TB roasted chili paste
1 TB cilantro, chopped
cilantro for garnish
2 lime leaves, chiffonade, for garnish

Add coconut milk, stock, galangal, 6 of the lime leaves, the lemongrass, and peppercorns to a pot. Bring to a boil, reduce heat, and simmer on low (with the cover on) for 30 minutes.

Strain through a sieve to remove aromatics and return to pot. Add mushrooms, tofu, chilies, soy/veg fish sauce, roasted chili paste, and cilantro. Simmer for 10 minutes or until mushrooms are cooked through. Add lime juice, stir, and serve.

Garnish with cilantro, chili powder, lime leaf chiffonade, and a lime wedge.