Ingredients | Serves 4-6 

1 1/2 tbsp oil (I used coconut)

3 cloves garlic, sliced in half 

2 stalks lemongrass, roughly chopped

2 shallots, halved and sliced 

2-4 thai chilis (depending on how hot you want it)

1L ml stock (vegetable or chicken)

1 tin full fat coconut milk

2 tins coconut cream (minus the liquid beneath the cream)

4 lime leaves 

30g ginger, skin removed & sliced

2 ½ tbsp fish sauce

3-4 Tbsp palm sugar or brown sugar

Juice of 1.5 limes

200g mini button mushrooms, halved 

200g cherry tomatoes, halved

1 large leek (dads garden), washed & sliced 

300g silken tofu (I used Clearspring), cubed

Serving suggestions: chilli oil, coriander, lime wedges & rice 

Method

1. Place a large pot on a low medium heat. Add the oil followed by the garlic, lemongrass, shallots and chillies. Let these cook for a couple of minutes until the shallots have softened 

2. Pour in the stock, coconut milk & cream and add the lime leaves, ginger, fish sauce, lime and sugar

3. Increase the heat slightly and bring to a simmer. Then turn the heat down slightly and cook for 10 minutes with the lid on. 

4. Remove the lid and skim off any froth. Add the mushrooms, tomatoes, leeks and simmer gently for another 10-12 minutes (until the mushrooms are cooked through)

5. Remove from the heat and add the tofu, let the soup rest for 5 minutes before serving

6. Serve with some chilli oil, coriander, rice and lime wedges 

Tip: If you like a slightly thicker consistency then add a cornstarch slurry (2 tsp cornstarch, 3 tsp cold water and combine) to the soup along with the mushrooms etc 

Thank you to @jennidish and @khairulaming for recipe inspiration