Combine coconut milk, oil, broth, bay leaf, curry, ginger and paprika in a pot and bring to a boil.
Add the tofu, vegetables, optional faux chicken, and remainder of the seasonings. Let boil for a few minutes, reduce to a simmer and cook for 10 minutes, stirring occasionally.

15 ounce can coconut milk
15 ounce can veggie broth
1 tablespoon vegetable oil
1 teaspoon curry paste (or powder)
1 carrot, sliced
1/2 teaspoon cilantro
2 teaspoon ginger
5 mushroom, quartered
baked tofu, cut into 1 by 1/4 by 1/4 inch rectangles
2 bay leaves
1/2 teaspoon red pepper
1/4 teaspoon paprika
1/4 green pepper, diced
1 green onion, chopped
1/4 teaspoon turmeric
5 baby corn, sliced
optional: faux chicken strips or chunks