Tom Kha Taohu Soup

For Tom Yum Soup, replace the coconut milk with more vegetable broth.  Traditional Tom Kha is made is with more coconut milk and definitely full fat milk, but that's a bit too rich for my tastes.  Adjust as you see fit.

4 cups vegetable broth
2 cups light coconut milk
4 stalks lemongrass (dried or fresh works)
4-6 kaffir lime leaves
1 thumb fresh ginger, grated
3 cloves garlic, minced
3 roasted green chiles (thai chilies would be more appropriate here, but I can never find them)
2 tsp Sriracha
2 Tbsp tamari or soy sauce
juice of one large lime
1 tsp sugar
2-3 cups shittakes, sliced (or any mushroom will do)
1 large tomato, diced
1/2 lb firm tofu, cubed in 1/2" or less sized pieces
fresh cilantro

Combine the broth, coconut milk, lemongrass and lime leaves in a largish pot. Bring to a boil, then let simmer for 10 minutes or so.  Fish out the lemongrass stalks and lime leaves with a slotted spoon, which will now be your soup stirring spoon.

Add the ginger, garlic, chiles, sriracha, tamari, lime, and sugar and let simmer for another 5 minutes or so. Then add the mushrooms and let cook for 10 minutes.  Finally, add the tomato and tofu and grab yourself some bowls!  The tomatoes and tofu only need to cook for a minute or two.

Garnish with cilantro and thoroughly enjoy.