Tom Kha Soup: Thai Hot and Sour Soup
[Vegan, Gluten-Free]

For the Paste:

• 2 inches ginger or galangal, peeled and roughly chopped
• 2 cloves garlic, peeled
• 1 stick lemongrass, roughly chopped (see notes)
• 1 medium green chili, roughly chopped
• A small handful coriander
• 6 dried kaffir lime leaves
• 2 limes, zest only
• 1/2 teaspoon salt

For the Soup:

• 2 shallots, thinly sliced
• 1 tablespoon vegetable oil
• 1-liter vegetable stock
• 12.3 ounces mixed vegetables, chopped
• 7 ounces mushrooms, sliced
• 1 14-ounce pack firm tofu, cut into small cubes
• 1 14.5-ounce can light coconut milk
• 1-2 limes, juice only
• 2 tablespoons umami paste or 1 additional tablespoon tamari
• 2 tablespoons tamari
• 1/2 teaspoon salt
• 10.6 ounces rice noodles, cooked
• Small handful Thai basil, for garnish
• Coriander, for garnish
• Sliced red chilis, for garnish
• Lime wedges, for garnish