Ingredients:

• 1 tablespoon coconut oil or neutral oil
• 1 shallot or small onion, thinly sliced
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger or galangal, sliced thin
• 4–5 kefir lime leaves, torn (remove the central stem)
• Zest of 1 kaffir lime
• 1–2 Thai bird’s eye chilies or 1/2 teaspoon chili flakes (adjust to taste)
• 4 cups vegetable broth or water
• 1 can (13.5 oz) full-fat coconut milk
• 1 tablespoon soy sauce or fish sauce (or both)
• 1 tablespoon lime juice (or more to taste)
• 1/2 teaspoon sugar (palm sugar preferred)
• 1 cup mushrooms (shiitake, oyster, or button), sliced
• 1 cup firm tofu or cooked chicken (optional for protein)
• Fresh corriander, chopped, for garnish
• Extra lime wedges for serving

Instructions:

1. Sauté aromatics:
   In a large saucepan, heat oil over medium heat. Add shallot, garlic, and ginger. Cook for 2–3 minutes until fragrant but not browned.
2. Add the fragrant base:
   Stir in the torn kaffir lime leaves, lime zest, and chilies. Cook for another minute.
3. Simmer:
   Add broth and bring to a gentle simmer. Simmer uncovered for 10 minutes to infuse flavors.
4. Add coconut milk & main ingredients:
   Stir in coconut milk, mushrooms, tofu or chicken (if using), soy sauce/fish sauce, and sugar. Simmer gently for another 10–15 minutes until mushrooms are tender.
5. Finish & balance:
   Remove from heat. Stir in fresh lime juice. Taste and adjust with more lime juice, salt, or soy sauce as needed.
6. Serve:
   Ladle into bowls and garnish with fresh corriander and extra lime wedges.

Tips:

• Don’t boil the coconut milk too hard—it can separate.
• Remove kefir lime leaves before serving

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