Easy Vegan Tom Kha Recipe

Cook the mushrooms:
1 Heat 1 tablespoon neutral oil in a large pot over medium-high heat. Add the mushrooms and cook, stirring often, for 10–15 minutes until golden brown. Season with salt and pepper. Transfer to a bowl.
Prepare the galangal and lemongrass:
3 Place the galangal on a sturdy cutting board. Use the handle of your knife or a heavy-bottomed pan and smash the galangal until crushed open. Next, remove the tough outer layers from the lemongrass and crush the same way you crushed the galangal.
Cook the aromatics:
5 Add 1 teaspoon of neutral oil to the pot and turn the heat to medium. Add the lime leaves, galangal, lemongrass, and halved Thai chili peppers. Sizzle in the pot for 1 minute until fragrant. Pour in the water and soy sauce and bring to a boil. Reduce heat and simmer for 15–20 minutes—taste and season to your preferences.
Strain the broth:
7 Use a slotted spoon to remove all of the solids from the pot—alternatively, strain through a sieve. Discard the solids and return the broth to medium-high heat.
Finish the tom kha:
9 Add the coconut milk, reserved cooked mushrooms, and vegan fish sauce to the pot. Bring to a low boil and then reduce heat and simmer for an additional 10 minutes—taste and season to your preferences.
To serve:
11 Ladle the tom kha into bowls and serve with cooked rice, fresh cilantro, and a drizzle of chili oil. Garnish each dish with a lime wedge. Enjoy!