2 kaffir lime leaves
2 slices galangal
2 half-inch pieces of lemongrass
chopped carrot, onion, tomato, fried/boiled tofu, and vegetables
2 tbsp soy sauce
1 tsp brown sugar
1 tbsp green onions and/or cilantro
1 tsp lime juice
1 tsp Tom Yum paste
1 tbsp coconut milk
chili, garlic, and basil (optional)
Boil water. Add kaffir lime leaves, galangal, and lemongrass. Add all the vegetables and tofu. Wait 4 minutes, then add soy sauce and brown sugar. Simmer until vegetables are tender, but before all water is gone. Add everything else.
To make Tom Kha instead, reduce the water and add more coconut milk.
Source: May Kaidee's Thai vegetarian and vegan restaurant and cooking school, May 2010