Heat a medium Dutch oven or heavy-bottomed pot over medium-high. Add the oil and shallots, and stir until softened, 2 minutes.
2 Tbsp Olive oil, 2 ea Shallots, minced
Add the garlic, ginger, and curry paste, stir, and cook until fragrant and the paste turns deep red, 2 minutes.
3 ea Garlic cloves, minced, 1 inch Ginger, grated, 3 Tbsp Red curry paste
Add the tomatoes, stir, and bring to a simmer. Simmer until the tomato's juices thicken slightly, 4 minutes.
14 oz Cherry tomatoes, halved
Pour in the vegetable stock, stir, increase the heat to high, and bring to a boil. Reduce the heat to medium and simmer to slightly reduce the liquid, for 10 minutes.
32 oz Vegetable stock
Stir in the coconut milk and salt, and remove from the heat.
13-1/2 oz Full-fat coconut milk, 1/8 tsp Sea salt
Add the tofu, soy sauce, and pepper to the broth.
1/4 cup Soy sauce, 1/4 tsp Black pepper, 2 14oz Soft tofu, cubed
Add the cilantro, basil, and dill, and squeeze the lime into the broth.
4 oz Cilantro, chopped, 4 oz Basil, chopped, 4 oz Dill, chopped, 1 ea Lime, sliced
Sprinkle the scallions on top.
2 ea Scallions, sliced