Vegan Tom Yum Soup

Preheat the oven to 350°F (175°C). In a small bowl, toss the mushroom pieces with olive oil, hoisin sauce, and sriracha. Spread them in a single layer on a parchment paper-lined baking sheet and roast for 20-22 minutes until tender and golden. Set aside.
Trim off any dried external leaves of the lemongrass. Cut it into 3-inch sections and bash the lemongrass with the side of a heavy knife or cleaver. This will help the lemongrass release it’s oils into the soup when added.
In a medium pot, or dutch oven, heat the oil over medium-high heat. After 90 seconds, when the oil is hot, add the shallots and bashed lemongrass sections, cook for 2-3 minutes until fragrant.
Stir in the tom yum paste and nam prik pao (if using), and sauté for 2 minutes until the curry paste darkens and breaks down into the shallots.
Add the vegetable stock, cilantro stems, galangal, lime leaves, and bird’s eye chilies. Bring to a simmer over medium heat and cook for 10 minutes, allowing the aromatics to infuse the broth.
Add the beech mushrooms, sugar, vegan fish sauce, lime juice and salt. Simmer for 3 minutes just to get the small mushrooms tender. Taste and adjust seasoning if needed.
Ladle into bowls and garnish with the roasted king oyster mushrooms, cilantro, fried shallots, additional sliced chilies, and lime slices.