Thai-Japanese mushroom soup

Thai Mushroom Soup

for 9
9 cups vegetable stock, hot
4 cups of assorted mushrooms: shitake, maitake, shimeji, enoki, chopped
8 cloves garlic, minced
10 thai green chilis, chopped
1 onion, half moons
1 pound tofu, drained, pressed and cut in 1/2 inch cubes
10 kafir lime leaves
3 tbsp coconut oil

1/2 cup fresh lime juice
1/2 cup shoyu
2 tbsp shaoshing
1/3 cup mirin
1 tbsp chili oil

garnish:
4 green onions, chopped
1 cup cilantro, chopped
1/2 cup thai or opal basil, chiffonade

in a soup pot, heat up coconut oil and fry up onions, garlic, ginger and chilis for 2 minutes. Add mushrooms and cook another 4 minutes. Add shaoshing and let cook off and then add lime juice, shoyu and chili oil. Bring to simmer, add tofu, return to simmer, add hot stock. Adjust flavors and serve immediately.