Start heating the stock in a medium pot over medium-high heat. Peel a few layers of the lemongrass till you reach the tender pale yellow part. Chop the bottom 2/3rds of the stalk. You want to stop at the woody part. Add the woody part to the stock.
Mince the chopped lemongrass using a mixer. Add to the stock and boil for about 5 minutes.
Slice the mushrooms and the carrot. Mince the garlic or use a garlic press. Add the mushroom, carrots, garlic and dried red chilis to the stock. Boil for another 5 minutes.
Slice the bell pepper. Chop the broccoli and tofu. Add bell pepper, broccoli, tofu and cherry tomatoes to the stock. Simmer for another 5 minutes.
Turn the heat to low. Add the coconut milk and soy sauce. Taste the soup and add lime, salt and/or chili sauce based on your preference. Serve hot garnished with coriander. Yummy 😋