- In a saucepan, brown the mushrooms in the oil over high heat until the liquid has evaporated, about 5 to 6 minutes. Season with salt and pepper.
- Add the shallots, lemongrass, tofu and sauté for 2 to 3 minutes. Deglaze with the vinegar and fish sauce. Add the broth and coconut milk.
- Bring to a boil and simmer for 15 minutes over low heat. Add the carrot and cabbage. Adjust the seasoning.