Step 1

Melt the coconut oil in a large Dutch oven over medium heat. Add the onions and carrots; cook for 3 minutes, or until they're just beginning to soften. Stir in the garlic, curry paste, and ginger and heat for 1 minute, until fragrant.

Step 2

Add the mushrooms and bok choy to the pot and stir to coat them in the curry paste. Cook for about 5 minutes, or until the vegetables are tender.

Step 3

Pour the broth, coconut milk, and soy sauce into the pot. Bring to a slow boil, then reduce to a simmer and cook for 10 minutes. Add the tofu cubes to the pot and cook for 5 minutes more.

Step 4

Remove the pot from heat and season with salt to taste and add sugar, if using. Ladle into bowls and garnish as desired.