Cut garlic, and onion. Peel and cut ginger in small pieces. Add all to pan with oil and curry paste, let it fry.

Add stock to pan, bring to a boil. Then add lemongrass and let simmer for 20 mins.

Add coconut milk, and 2 teaspoons of sugar.

Cut all mushrooms, tofu, chili peppers (in rings) and add to soup.

Salt and pepper to taste.