Step 1

Cook noodles according to package instructions (usually 2-3 minutes if boiling). Drain and rinse thoroughly under cold water until completely cooled. Set aside (*note: some brands require soaking only)

Step 2

Heat oil in a large pot over medium heat. Add the onion, mushrooms, and pepper. Sauté until tender, about 4-6 minutes.

Step 3

Now, add the garlic and ginger and sauté for 30-60 seconds until fragrant.

Step 4

Add a splash of oil then add curry paste and tomato paste. Sauté for 1-2 minutes until paste has slightly darkened

Step 5

Stir in broth, coconut milk, vegan fish sauce, and sugar, scraping to release any browned bits from the bottom of the pot. Raise heat to bring to a boil then reduce heat to a gentle simmer for 10 minutes. Stir occasionally.

Step 6

Stir in rice noodles and tofu and gently warm for 1-2 minutes.

Step 7

Remove from heat and stir in lime juice and cilantro. Taste for seasoning and add if needed.

Step 8

Add noodles into each bowl using tongs and ladle the rest of the soup on top. Serve with cilantro and lime wedges. Enjoy!