Heat oil in a large stockpot over low heat. Add onion, garlic, and ginger. Cook 3 to 4 minutes, until softened. Add tamari, curry paste, and chili garlic sauce. Sauté 1 to 2 minutes.
Add coconut milk, vegetable broth, and lime juice. Bring to a low boil.
Add carrots to simmering broth and cook 12 to 15 minutes, until carrots are cooked through.
Add zucchini, mushrooms, bell pepper, green onions, 1 cup mung bean sprouts, and tofu. Cook for another 5 minutes.
If a touch of sweetness is desired, add maple syrup or agave nectar. Stir to incorporate.
Garnish with cilantro, basil, and remaining mung beans before serving.