Steam sweet potatoes, carrots, green beans, and mushrooms.
Combine vegetable broth, garlic, and ginger and simmer for 20 minutes.
Combine coconut milk, sugar, lime juice, soy sauce, curry paste, and tofu into a bowl.
When the broth is done simmering. Strain the broth into a large pot, collecting the minced garlic and ginger into the strainer.
Add the bowl of coconut milk, sugar, lime juice, curry paste, and tofu into the large pot, with the broth.
Mince one tablespoon of the boiled ginger into the large pot.
Stir in the vegetables.
Simmer for 15 minutes.