Trim off the top third and very bottom of the lemongrass stalks. Using the side of a knife, press down across the stalks to bruise the lemongrass and release the oils. Chop each stalk into 4 pieces and set aside.
Add the chili peppers, garlic, and galangal to a mortar and pestle and grind into a paste. Set aside.
Melt the coconut oil in a large pot over medium heat. Once the oil begins to shimmer, add the lemongrass and cook for 3-4 minutes, until fragrant. Add the chili pepper paste and cook for another 3-4 minutes, until fragrant.
Add the vegetable broth, tomato, lime leaves, coconut milk, and soy sauce and stir to combine. Bring to a boil. Cover, then reduce the heat to low and simmer for 20 minutes, until broth has reduced slightly.
Add the tofu and mushrooms and stir to combine. Cook for 5 minutes, until the mushrooms are tender.
Add the lime juice and agave and stir to combine. Season with salt to taste.
Garnish with cilantro and serve.
Spring is here!
This season, we have tons of easy and delicious favorites to share.