Heat olive oil in a skillet, just enough to coat it. Slice the chilis in half and throw away the seeds. Stir fry the chilis for a minute or two, then toss them and the rest of the paste ingredients into a food processor (I used a mini one) and blend into a lumpy paste (add more or less water to achieve a paste) and set aside.
For the Broth
Heat the broth in a pot. When steaming but not boiling, pour in the coconut milk, stirring as it separates. Stir in a few tablespoons of the paste you made, and then the rest of the broth ingredients. Keep stirring until soup becomes thick. I used a thermal blender so I just finished off the thickening by putting my soup in there for a hot spin, but if you don't have a thermal blender, keep simmering for about 1-2 minutes, keeping up with the stirring..
Prep of other components
Chop the butternut squash and soak them and the mushrooms in the liquid aminos for about 20 minutes or until both are "squishy". If your butternut squash is hard and under-ripe, you might want to steam it first. (Both the butternut squash and mushrooms should be squishy before adding to the soup; another option is to saute them both, after marinading, in a hot skillet with a bit of olive oil to heat them as well as to soften them.) Steam the broccolini.Prepare the noodles according to package.Reconstitute the sundried tomatoes
Pour broth in a bowl, top with cilantro, your favorite plant-based noodles, marinated butternut squash and mushrooms, broccolini and sprinkle with black sesame seeds and a sprinkle of lime juice. Mix a half-cup chopped sundried tomatoes in the remaining paste, and serve on the side to be used as a garnish.