2 Small green chilies (minced (leave seeds in if you want really hot, leave them out if you want mildly spicy))
2 tablespoons tamari sauce (or soy sauce)
4 cups vegetable broth
2 Large lemongrass stalks (peeled and cut into 4-inch pieces)
1 teaspoon oil (olive oil or peanut oil)
2 teaspoons garlic (minced)
1 teaspoon fresh ginger root (peeled, minced)
2 teaspoons chili paste
1 1/2 cup white mushrooms
2 tablespoons freshly squeezed lime juice
In medium saucepan, heat vegetable broth to a simmer with lemongrass stalks.
In small skillet, heat oil over medium-high heat. Add garlic and ginger and cook, stirring often, about 30 seconds. When broth has simmered for 5 minutes, remove lemongrass and discard. Add cooked garlic and ginger to broth. Return broth to a boil and stir in chile paste and mushrooms.
Cook until mushrooms have wilted, about 30 seconds, then stir in lime juice and tamari sauce. Remove from heat and ladle soup into small bowls. Top each bowl with a few tomatoes, a little cilantro and a small pinch of hot green chilies if desired.