Prep all veggies and herbs and spices.
Heat oil in a pot. Add garlic, ginger, lemongrass, and curry paste(more or less depending on spiciness level you like) sauté for 2-3 minutes.
Mix in the vegetable stock and deglaze with it. Add coconut milk and soy sauce then bring to a boil.
Add broccoli, peppers, mushrooms, and zucchini to pot. Lower heat and simmer until vegetables are soft.
Prepare the noodles according to the instructions on the package.
Coat the tofu in flour mixture and fry with a little oil in a pan until brown on all sides.
When the noodles and tofu are done remove lemongrass sticks from pot. Portion out noodles into bowls and pour soup over.
Top with tofu and serve soup with mung beans, peanuts, mint, cilantro, and lime wedges.
