Quick vegan Thai coconut soup tom kha

Ingredients

• 2 garlic cloves, grated
• 2 stalks of lemongrass, mashed in a mortar and pestle
• 1 thumb-sized piece of ginger, grated
• 1 small chilli, sliced
• 1/2 cup sliced dired shiitake mushrooms
• 2 cups vegetable stock
• 270 grams coconut milk
• 1 tablespoon tahini
• 1 tablespoon maple syrup
• 2 tablespoons gluten-free soy sauce
• 150 grams fresh enoki mushrooms
• 1 lime, juiced
• 1 large handful coriander, finely chopped
• 200 grams rice noodles, cooked
• 1 sheet of nori, cut into small pieces (optional)
• Cooked tofu squares (optional)

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