Spicy Vegetable Tom Kha Soup

1.Heat oil in a large soup kettle over medium heat. Add lemongrass, kaffir lime leaves, ginger, garlic, and Thai chilies. Sauté for 2-3 minutes until fragrant.

2.Add the sliced onion and cook for another 2 minutes until softened.

3.Stir in the mushrooms, bell pepper, baby corn, snow peas, and carrot. Sauté for 2-3 minutes to slightly soften the vegetables.

4.Pour in the coconut milk, water and vegetable base. Bring to a gentle simmer, then reduce heat and cook for 8-10 minutes, allowing the flavors to infuse and the vegetables to become tender but still vibrant.

5.Add soy sauce, lime juice, and sugar. Stir well and taste. Adjust seasoning with salt, more soy sauce, or extra lime juice as desired.