Grate lime zest into a small dish and set aside. Be careful not to grate into the white lime pith as this will cause your soup to be bitter.
Using a medium pot, combine coconut milk, vegetable broth, ginger, lime zest, and bring to a boil. Reduce heat, cover, and simmer on medium for 10 minutes stirring occasionally.
Add tofu, mushrooms, tomatoes, and chilies. Bring to a boil, cover, reduce heat and simmer for another 10 minutes.
Remove from heat, add maple syrup, lime juice, salt, and mix well. Add fresh cilantro before serving.