Add 1 tbsp of coconut milk to a large saucepan, add curry paste, onions and ginger and cook on med-low heat until softened. Add the garlic

Add the rest of the coconut milk, then fill the can with hot water and mix with veg stock, add to the pan. Simmer for 20 mins.

Add a squeeze of lime, sugar, chopped tomato and miso at the end and adjust seasoning if necessary.

Blanch the broccoli and Pac Choi (steam for 5 mins and transfer to cold water).

Shallow fry the tofu in coconut oil until browned and crisp.

In a wide bowl, add noodles, followed by soup, then add the vegetables and tofu and sprinkle with fresh herbs.