Instructions:
- Discard the bottom 2 inches of the lemongrass. Discard the top woody part and use the middle portion (about 8″ of it) for the soup. Cut this part into small circles and set aside.
- Roughly chop the galangal, chillies, and shallots. Tear the limes leaves into two.
- Bring water or vegetable stock to a boil and lower fire to a simmer. Add the galangal, lemongrass, shallots, chillies, sugar, and lime leaves. Keep on simmer for 5-7 minutes.
- Add the coconut milk and the tofu and mushrooms with some salt. Keep on simmer for another 7-10 minutes until the mushrooms are soft.
- Remove from fire. Squeeze in fresh lime starting with half a lime and then increasing the quantity as you like. Garnish with roughly torn coriander leaves / cilantro. Serve hot.