Thai Curry Vegetable and Tofu Soup

Name: Thai Curry Vegetable and Tofu Soup
Ingredients: 1 tablespoon Thai red curry paste; 1 teaspoon grated fresh ginger; 2 cups low-sodium vegetable broth; 1 14-ounce can coconut milk; kosher salt; ½ pound shiitake mushrooms, stems removed and caps thinly sliced; 4 ounces green beans, halved; 2 carrots, halved lengthwise and sliced crosswise; 14 ounces extra-firm tofu, drained and cut into cubes; 4 ounces snow peas; 2 tablespoons fresh lime juice; ¼ cup torn fresh basil leaves; Asian chili garlic sauce, for serving