Vegan Thai coconut soup

Preparation for the broth: Bring 4 liters of vegetable stock to a boil (or less if you like your coconut soup a bit creamier). Slice your ginger and lemongrass. You don't have to peel the ginger.
Other preparations: Finely slice the Thai chilis. I used 3 bird's eye chilis but you can totally use less (or none) if you don't like spicy food.
Chop or slice the mushrooms as big as you want. Press your tofu and cut into cubes. Try cutting them smaller than you're used to, because they will soak up the liquid and get bigger!
If you don't use frozen vegetables, cut/peel/slice/clean those. I suggest using bamboo shoots, bell peppers, cabbage, sugar snap peas, and leeks. You can use as much or as little you want.

When the vegetable stock is boiling, add in the ginger, lemongrass, kaffir lime leaves, and the dried chilis.
Simmer for at least 15 minutes. After 15 minutes (or more) take out the ginger etc. until you're left with just the broth.

Add the sliced Thai chilies (or bird's eye chilis), mushrooms, and the tofu. (if you use fresh vegetables, add them now!)
If you live somewhere you can find vegan fish sauce in a store, add a tablespoon of that. Or make your own!
Simmer for about 10 minutes or until the mushrooms are soft.

Add in the coconut milk and simmer again for 5 minutes or until it's up to a good temperature again.
(If you use frozen vegetables, add them in now.)
Heat through one last time, taste and adjust to your liking.