Toast coriander, cumin, cardamom, and peppercorns: 3 min / Varoma / Speed 1 (no MC). Grind 20 sec / Speed 9.
Soak chilies in hot water 10 min, drain.
Add shallots, garlic, ginger, lemongrass, turmeric, cilantro roots, softened chilies → chop 10 sec / Speed 7.
Scrape down, add ground spices + salt → blend 30 sec / Speed 7, add splash water if needed.
Store paste in fridge (1 week) or freeze in cubes (2–3 months).
Add oil + curry paste → sauté 3 min / Varoma / Speed 1.
Add half coconut milk → cook 3 min / 100°C / Speed 1 (let it ‘crack’).
Add rest coconut milk, stock, soy, sugar → cook 15 min / 98°C / Speed 2.
Add lime juice just before serving.
Cook noodles on stovetop.
Reheat broth in Thermomix or Instant Pot (Sauté).
Rewarm tofu in air-fryer 5 min.
Place noodles in bowls, ladle broth over.
Add tofu, top with crispy noodles.
Serve with toppings: pickles, shallots, cilantro, chili oil, lime.