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In a pot, gently fry garlic and ginger in olive oil until fragrant and softened
Add in coconut milk, peanut butter, tamari, maple syrup, 2 cups of boiling water, chilli oil, sesami oil, lime juice and vegetable broth powder heat, stirring to melt peanut butter
Add in your noodles, cover and cook on a medium heat for 3 minutes, then add in your vegetables and remaining boiled water cook for another 3 minutes
Taste and adjust seasoning. If the soup has absorbed into the noodles add a little more water
Pour into bowls and garnish with a little more chilli oil (if needed), sesame seeds and spring onions and tofu