Lemongrass Soup (Vegetarian Tom Yum)

I made this today and it turned out well. Let it sit overnight in your refrigerator for the best flavor.

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 10 -12  cups water
• 1  tablespoon  better than bullion  vegetable stock base
• 4  stalks lemongrass, smashed
• 2  inches ginger, sliced
• 12  cremini mushrooms, sliced
• 8  ounces firm tofu, cubed
• 2  tablespoons  minced garlic
• 2  tablespoons  sun luck  chili-garlic sauce
• 1  tablespoon vegetarian oyster sauce
• 1 -2  dash  sriracha hot chili sauce
• 3 -4  tablespoons coconut milk
•  lime juice
•  fresh ground black pepper

Directions

1. Clean and smash lemongrass stocks, then tie in a knot and boil with ginger in water (with veggie stock paste) for 30 minutes.
2. Remove lemongrass and ginger.
3. Add mushrooms, tofu, garlic, garlic chili sauce, oyster sauce, chili sauce, coconut milk, lime juice, and black pepper. Let simmer for 10-15 minutes.
4. Serve immediately or store in the refrigerator for better flavor.