Begin by removing the stems from the oyster mushrooms and tearing them into smaller pieces.

Slice the galangal into small round shapes and peel the shallot.

In a hot saucepan, add oil and roast the dried chilies until fragrant. Set them aside.

In a pot, bring water to a boil and add the tamarind juice.

Continue boiling until the mushrooms are cooked, adjusting the heat to medium.

Skim off any bubbles that rise to the surface.

Pour in the coconut milk and stir to combine. Season with coconut sugar and vegan fish sauce or soy sauce. Stir well.

Add kaffir lime leaves, red chili peppers, fried chilies, parsley, and Thai coriander leaves.

Turn off the heat, add lime juice, and serve.