Using a heavy bottomed pot, add 2 tsp of olive oil and add in the paste, slow and low frying for at least 10 minutes, stirring the whole time.
Add in the dry spices and shallots, continuing to stir constantly
Fry off the vegetables and tofu and add into your spice mix.
Next, add in your stock and coconut milk, letting it simmer for up to 30 minutes.
Add in the noodles and season to taste
Garnish with bean sprouts and fresh coriander.