Heat oil and sauté ginger, cilantro stems, lime leaves, and green chili for 30 seconds.
Add curry paste and sauté briefly.
Pour in coconut milk and water. Add salt and bring to a boil.
Boil ramen noodles separately.
Steam or boil vegetables until just tender.
Air fry tofu until crispy.
Assemble bowls with noodles, vegetables, and tofu. Pour over the hot coconut curry broth.
Finish with bean sprouts, cilantro, lime juice, and chili crisp if using
