Step 1: Prepare Aromatics

1. Heat the coconut oil in a large pot over medium heat.
2. Add the diced onion, garlic, ginger, and bird’s eye chili. Sauté for 3–4 minutes until fragrant and softened.

Step 2: Add Herbs and Stock

1. Add the bruised lemongrass stalks and makrut lime leaves to the pot. Stir for 1–2 minutes.
2. Pour in the vegetable stock and bring it to a gentle boil.

Step 3: Add Vegetables

1. Stir in the quartered cherry tomatoes, shiitake mushrooms, and oyster mushrooms.
2. Simmer for 5–7 minutes, allowing the vegetables to soften and release their flavors.

Step 4: Create Flavor Base

1. Reduce the heat to low and stir in the Thai red paste, vegan fish sauce, and coconut sugar.
2. Mix well until everything is fully incorporated.

Step 5: Add Coconut Milk

1. Pour in the coconut milk and stir gently to combine.
2. Let the soup simmer for another 5 minutes, ensuring the flavors meld together.

Step 6: Season and Finish

1. Add the lime juice and stir thoroughly.
2. Taste the soup and adjust with salt and pepper as needed.

Step 7: Serve

1. Ladle the soup into bowls and garnish with fresh cilantro or Thai basil if desired.
2. Serve hot, alongside steamed jasmine rice or crusty bread.