Place the tofu in tofu press for 15 minutes or wrap it in a cloth to remove excess moisturize.
On a heated stockpot, add coconut oil, minced garlic, ginger, lemon grass, thai chili, and onion and fry till onions are transclucent.
Add mushroom, baby corn, and saute for 2-3 minutes.
Transfer the tomato puree, vegetable stock, tofu, and cherry tomatoes, red pepper flakes, lemon peel or kaffir leaves, and salt to taste. Close the lid and allow all the flavors to get into mushroom and tofu. Cook for 5-7 minutes.
Remove the lemon grass and lemon peels.
Add coconut milk, colantro, and lemon juice and boil for 2 minutes. Switch it off and serve hot.
Notes
Add mushroom and tofu in a 2:1 ratio.
Use thick coconut milk or cream for thick and rich soup.
You can use a spice bag to easily remove the lemongrass and lemon peel.
Do not boil once the coconut milk and lemon juice are added.