Thai Tom Kha Tofu Soup | Creamy Coconut Soup

Unwrap the tofu, pat off excess moisture with paper towels, and cut into 2 cm cubes. Clean the white button mushrooms and cut into thicker slices.

Lightly bruise the lemongrass with the flat side of a knife to release the essential oils, then cut into 4-5 cm pieces. Peel the fresh ginger and slice thinly. Crush the garlic, and slice the chili and spring onions into rings (set the green parts of the spring onion aside for serving).

In a deep pot, combine the vegetable stock and coconut milk. Add the bruised lemongrass, ginger slices, crushed garlic, and half of the sliced chili pepper. Bring to a boil over medium heat.