Make Chili Paste: Chop off the ends and remove seeds from bird's eye chilies. Heat coconut oil in a skillet, sauté carrots, shallots, and garlic until golden, about 5-7 minutes. Blend with soy sauce until smooth.

Prepare Aromatics: Chop galangal and bruise lemongrass stalks. Set aside for infusion into the broth.

Cook Soup Base: In a pot, heat coconut oil, add chili paste, galangal, and lemongrass. Stir-fry for 2 minutes. Pour in vegetable stock, add kaffir lime leaves, mushrooms, tofu, and palm sugar. Let it simmer for 10-15 minutes.

Finish Soup: Reduce heat, stir in coconut milk and additional soy sauce, heat for 3-5 minutes without boiling.

Serve: Ladle soup into bowls, garnish with cilantro and lime juice.