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Prepare all your aromatics - chop your shallot, garlic, ginger + chilli. Bash the lemongrass, then warm the oil on a medium heat in a saucepan.
Add your aromatics, stirring well + allow to combine flavours. Sauté for 3-5 mins.
Add the soy, rice vinegar + curry paste. Stir well + cook off for another 2-3 mins.
Mix your stock cube(s) with the boiling water, then slowly add to the pot, stirring as you go.
Bring to a boil, then allow to simmer for 15-20 mins. Strain the broth through a sieve, then add the coconut milk + simmer.
Slice the mushrooms + tofu, then add to the broth + cook until softened (5-10 mins).
Add a bunch of chopped spring onion + coriander if you like. Season with sugar + lime juice.
To serve, ladle into deep bowls. Garnish with red chilli, coriander, lime wedges + a swirl of chilli oil if you like - enjoy!