Sort of Tom Yum Soup with Coconut (v)

This was supposed to be just Tom Yum Soup, in honour of the delicious bowl my sister made for me over Xmas. But the Tom Yum paste I brought was mouldy :( (yes I know serves me right for cheating). So I had to rummage through the cupboards and find an alternative instead, hence the name. It worked, thankfully!

For 3-4 people you need:
6 tbsp thai red curry paste (check it's one suitable for veggies with no hidden fish sauce or shrimp paste...)
2 tbsp oil
1 litre boiling water
2/3 can coconut milk (or more if you want it milder)
1/2 pack baby sweetcorn cut in half
1/2 pack green beans, topped and tailed and cut in half
1/2 pack muchrooms, cut into quarter (or left whole if button ones)
4 spring onions, finely sliced
2 carrots, peeled and sliced
4-5 kaffir lime leaves
1 stick lemongrass, cut into quarters
1 pack marinated tofu chunks
1 red chilli, sliced
handful fresh corriander, roughly chopped
juice of 2 limes
2 tbsp soya sauce
2 tsp brown sugar

Heat the oil and fry out the paste for 2-3 mins. Add everything else apart from the chilli, corriander, lime juice and soya sauce. Cook for 2-3 mins till hot. Add the lime juice and soya sauce and serve garnished with the corriander and chillies.