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In a heated pan with a drizzle oil, lightly pan fry mushrooms strips and eggplant until fully cooked. Set aside.
Using the same pan, add water and quickly blanch green beans & mung bean sprouts, then drain well.
Soak tofu puffs in hot water for 5 minutes and squeeze out the water to remove excess oil.
To make the curry, saute red chili paste or sambal with oil in a tall pot (deep enough for at least 5 cups of liquid) for 1 minute.
Then, add the vegetable stock, tofu puffs, curry leaves, coconut sugar (if using) and bring it to boil.
Reduce heat to simmer and add coconut milk, then cook long beans and eggplants in soup for about 30 seconds. Turn off the heat.
To serve, place cooked ramen in a bowl, ladle soup and vegetables over, then top it with mung bean sprouts, fried vegetable wontons, mushrooms strips, red chili along with a squeeze of lime juice.