• Soak and rinse noodle. Let drain.
• Wash and thickly slice all mushroom, veggies.
• Slice tofu and let sit in a basket to dry.
• Shiratake simply need to be rinsed, but some cellophane and udon may need to be soaked in hot water to soften before adding. Drain when done.
• Wash and chop all veggies, yam and tofu.
• When tofu is dried, deep fry it and let cool at room temperature.
• Deep fry the yam/potato too and let sit aside.
• Preheat a 4 quart pot over medium heat.
• Add carrot, yukon radish to the pot.
• Mix the cornstarch into the broth and set aside.
• In a sauce pan at high power, add some oil.
• When oil is hot (about 1- 2 minutes), add garlic and stir to golden brown.
• Add tomato, ginger, lemongrass and red bell pepper to the sauce pan, stir to mix.
• Sprinkle in some salt while stirring, and cook for 2 minutes.
• Now add the broth/cornstarch into the saute pan.
• Stir before continue adding star anise, cinnamon and soy sauce.
• Stir often for the next 10 minutes.
• When the cornstarch has thickened the broth a bit, pour the whole thing into the boil water pot. be careful as the whole thing is hot and heavy.
• Now cover pot and bring to a boil again.
• Once boiling, lower heat to simmer and cook covered for a 15minutes
• Add coconut milk and lime juice, and adjust to taste.

Serve

• Put the hot soup into a hot pot and serve with other veggies, mushroom, fried tofu, fried yam...each in separate container.
• When your party is gathered, each person could dip whatever he/she want to eat in the pot and eat when hot.
• Use soy sauce as condiment or you can make a mixture of crushed peanut and roasted sesame and for dipping.
• Enjoy