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Start by frying off your spring onions in some oil. Then add in your Thai curry paste and stir to combine.
Now add in the chopped tomatoes, coconut milk and stock, bring to a boil and then reduce the heat to a simmer.
Add in the soy sauce, ginger and garlic to the soup and break up to tofu into chunks and add that into and let that cook for up to 20 mins.
Now mix together all the tempura batter ingredients into a bowl and then add in the ice cubes to keep the batter cool.
Chop up the veg and then add them to the batter to coat. Heat up the veg oil to frying point and carefully drop in the battered veg and fry for a few minutes. Drain them off on a kitchen towel.
Now cook your noodles and add them to a bowl. Cover with the spicy soup and top with some Chilli oil and sesame seeds. Then top with that tempura veg and some coriander and ENJOY!!!