In a large pot, heat a splash of neutral oil over medium heat. Add the shiitake mushrooms and sauté for about 5 minutes, until tender and golden. Remove from the pot and set aside.

In the same pot, add the lemongrass, galangal root, kaffir lime leaves, and Thai red curry paste. Sauté over medium heat for 2 minutes.

Pour in the vegetable broth, stir to combine and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes.

Strain the broth into a separate bowl to remove solids. Return the liquid to the pot, adding vegan fish sauce, brown sugar, and lime juice. Stir well.

Chop the carrots and tofu, and slice the serrano peppers. Finely chop cilantro for garnishing.

Add sautéed mushrooms, diced tofu, carrots, sliced serranos, and cherry tomatoes to the pot. Simmer uncovered for another 15-20 minutes.

Stir in the coconut milk and let heat through for about 5 minutes.

Ladle soup into bowls, garnish with cilantro and drizzle with chili oil. Serve warm.