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Whisk together the soy sauce, lime juice, sambal oelek and garlic. Set aside.
Heat a large Dutch oven or wide shallow pot over medium-high heat. Drizzle with sesame oil and add the lemongrass and ginger. Stir for 1 minute, until fragrant.
Add the vegetable stock and mushrooms, bring to the boil and then reduce heat to medium, cover and simmer for 5 minutes.
Uncover and discard the lemongrass stalks. Stir in the sambal oelek mixture.
Add the tofu, broccoli and dumplings, increase heat to medium high and simmer until the dumplings are cooked through and the broccoli is crisp-tender and bright green, about 5-6 minutes.
Taste the soup and make sure it is well seasoned, adding some salt or lime if needed.
Divide the soup and dumplings into four bowls, top with green onions, coriander leaves, and chili slices. Serve immediately.