Vegan Tom Kha Soup

Using gloves, cut the red chills, remove the seeds and roughly chop them.
10-15 Bird's eye chillis
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.
1 tablespoon coconut oil, 1 carrot, 1 shallot, 4 garlic cloves, 1 tablespoon soy sauce

Chop the galangal in 3 or 4 big chunks and the lemongrass stalks broken into two parts.
2-3 inch galangal, 2 lemongrass stalks
Using a big pot, briefly stirfry the red chili paste with the galangal and the lemongrass stalks.
3 tablespoon red chili paste
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.
1 litre vegetable stock, 4-5 kaffir lime leaves, A handful of mushrooms, 9 oz firm tofu, 1 teaspoon palm sugar
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.
1 ½ cup coconut milk, 3 tablespoon soy sauce
Serve with chopped cilantro and a splash of freshly squeezed lime.
A splash freshly squeeze lime, A handful chopped cilantro