Garlic Scape Coconut Curry Soup with Summer Vegetables and Tofu

Name: Garlic Scape Coconut Curry Soup with Summer Vegetables and Tofu
Ingredients: 8 ounces udon noodles; 14 ounces (1 can) coconut milk; 2½ cups vegetable broth or water (can measure about a cup and a half of the coconut milk can); 2 tablespoons canola or vegetable oil or ghee; ¼ pound garlic scapes, bulbs removed, cut into 1½ inch pieces; ¼ pound broccoli florets; ¼ pound sugar snap peas, end notches & fibers removed; 1 shallot, cut into rings; 3 ounces baked tofu or plain tofu lightly sauteed*, cut into cubes; 2 small green chilies or 1 jalapenos, chopped small (to taste if you don’t like too much heat); 1 tablespoon ginger, grated; ⅓ teaspoon turmeric; 1 teaspoon garam masala; 1 teaspoon coriander powder; 1 teaspoon cumin powder; 2 limes; 1 teaspoon brown sugar (or to taste); 1 tablespoon soy sauce (or to taste); Salt to taste