Peel and grate the ginger and turmeric.
In a large pot over medium heat stir together the turmeric, ginger, lemongrass paste, olive oil, and red curry paste. Let sizzle in the pan while stirring for 1 minute.
Add in the vegetable broth and brown stugar. Stir and simmer for 15 minutes.
Stir in the coconut milk.
Wash, de-stem, and dice the mushrooms small.
Drain the tofu and dice it into cubes.
Add the mushrooms and tofu to the pot. Stir and simmer for an additional 15 minutes. Serve warm.