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Finely dice the carrot, onion + pepper.
Mince the garlic + ginger, bash the lemongrass stalk.
Add a splash of oil into a saucepan. On a medium high heat, add the carrot, onion + pepper with a pinch of salt. Sauté for 3-5 min until softened.
Add the garlic, ginger + lemongrass. Sauté for 1 min until fragrant.
Add the curry paste, mix well + allow to cook off for 2 min.
Add the coconut milk, then hit veg stock. Bring to a boil then reduce to simmer for 10-15 min. Season to taste with salt, lime juice + sweetener of choice if required.
For the toppings, in a hot pan sear + press out the moisture of the mushrooms. Add a splash of oil to coat + season with soy sauce.
For the tofu, press out some moisture + slice into chunks.
Coat well in cornflour + shallow fry in a glug of hot veg oil until golden + crisp on each side. Season with soy sauce.
Cook the noodles according to indirections. Place into bowls, then top with ladles of broth. Add the mushroom, tofu + coriander on top. Garnish with chilli, spring onion + a wedge of lime - enjoy!