Once broth has come to a boil, use a slotted spoon to remove ginger.
Add mushrooms and tofu and reduce heat to medium-low; cook about 5 minutes, or until mushrooms are softened.
Stir in coconut milk, curry paste, and brown sugar.
Remove from heat and ladle into bowls; serve with green onions, cilantro, basil, and lime wedges.
You can use just about any vegetables in this soup—sweet potatoes, winter or summer squash, green beans, etc. Whatever is in season! Just adjust the cooking time accordingly. Winter squash and potatoes take a longer time to cook, while greens need less time. Rice noodles are a great addition to this soup too.