Base ingredients: Ginger, lemongrass, lime zest, chili peppers and cilantro stems. Crush lemongrass and peppers to help release flavour.
Soup Ingredients: Mushrooms, ½ of lime, red onion, tofu, carrots and cherry tomatoes.
Garnish: Green onions, ½ of lime cut into wedges and cilantro leaves.
In a pot, add the coconut milk and vegetable broth. Heat on high for one minute. When totally combined, add the base ingredients. Cook for 2 minutes on high heat. Watch to ensure it does not boil over.
Add the tofu and cook for one minute then turn down heat. Add remaining soup ingredients except lime. Then add the juice of ½ lime and fish sauce or Tamari. Cook for 5 minutes or until the tomatoes are dented and the onions have changed colour.
Remove ginger, lemon grass and chilli peppers before eating.
Pour into bowls. Garnish green onion, cilantro and fresh squeezed lime juice.