What you need:
10 oz Chinese wheat noodles or rice noodles (I used rice)
4oz jar red or green curry paste
4oz vegetable stock
1 can unsweetened organic coconut milk
1 lemon juice
1 organic carrot, diced
1 organic onion, diced
1 bunch organic green onions for garnish
What you'll do:
Boil noodles according to package rinse with cool water and set aside
Heat 2 tablespoons avocado or other high heat oil in saucepan over medium heat. Add curry paste. Stir until fragrant about 2 minutes. Whisk in stock, raise heat and being to a boil. Whisk in coconut milk. Cook until simmering but do not boil. Add carrot and onion simmer on low. Squeeze lemon into soup pour in bowls and add noodles.
If honey is acceptable for your vegan lifestyle, or you can use agave...
3 tablespoons honey (one for each batch in skillet)
Coat cast iron skillet with oil, add one spoonful honey bring to simmer stirring honey so it doesn't burn, but caramelizes instead. Add strips of tofu and allow to crisp on one side then flip over and repeat on other side cook until crisp and top with crushed peanuts and sliced green onions.