Pour the water into a 4-quart (3.
8-L) pot over high heat.
Bring the water to a boil and whisk in the vegetable base until it is completely dissolved.
Reduce the heat to a simmer and place the pieces of galanga, lemongrass, lime leaves and chilies into the pot.
Simmer for 30 minutes to make the stock.
To finish the soup, stir in the tofu, mushrooms and cabbage and cook until the cabbage softens, about 2 minutes.
Stir in the coconut milk, vinegar, lime juice, salt and sugar.
Continue stirring until the sugar is dissolved.
Taste and adjust any of the flavors if you’d like, then garnish with the cilantro leaves and serve.