Pour the coconut milk, coconut cream and vegetable stock in a large pot and stir. Heat to a boil over medium heat.
Add in the ginger, lemon grass and lime leaves. Stir and simmer for about 2 minutes, until fragrant.
Add in the chopped egg plant, mushrooms and tomatoes. Stir and bring back to a boil. Simmer for about 5 minutes, until vegetables have softened.
Take the pot off the heat and add in the chili. Stir and let sit for 2 minutes. Meanwhile, use a kitchen forceps to remove the slices of ginger, pieces of lemon grass and lime leave. Finally, remove the pieces of chili.
Add in the fish sauce and lime juice. Taste test and adjust. Finish by adding in the chopped cilantro.
Serve on its own, or add cooked jasmine rice for a larger meal.
Like it hot? Keep the seeds in the chilis when adding them.
Make it vegan? Exclude the fish sauce or replace it with your favorite substitute.