Lemongrass Soup (Vegetarian Tom Yum)

• 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

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.

water, vegetable stock base, stalks lemongrass, ginger, cremini mushrooms, firm tofu, garlic, garlic, vegetarian oyster, chili sauce, coconut milk, lime juice, fresh ground black pepper

Taken from www.food.com/recipe/lemongrass-soup-vegetarian-tom-yum-274090 (may not work)