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I first enjoyed this soup at Tiparo's, a thai restaurant in Pasadena, CA. Since then I've enjoyed this soup at several Thai restaurants, and have been trying to make the soup at home with varied success. I love this soup and am happy to be able to share the recipe.

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14 oz can coconut milk or coconut cream
~14 oz water
1/4 cup vegan fake chicken broth powder (or 1 bouillon cube)
2 tsp soy sauce
3-4 bulbs lemongrass chopped coarsely
1" of galangal (thai ginger) sliced somewhat fine
8 keffir lime leaves
1/2 tsp cayenne (or 2 chilis, chopped fine)
14 oz tofu, in 1/2" cubes
1 lemon
2-3 limes

As desired:
mushrooms, chopped potatoes, celery, carrots, celery
cilantro (yuck)

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Add the coconut milk, water, broth powder, soy sauce, lemongrass, galangal, lime leaves, and cayenne. If you are including vegetables that must be cooked longer, then simmer at medium heat until the vegetables are just tender. Add the tofu to the pot. Bring just to a boil and then turn off.

Add the juice from 1 lemon, and the juice from 2 limes (or more if desired). Enjoy!