Peel the ginger and chop finely. Cut the spring onions into thin rings. Put some greens aside for topping. Clean the mushrooms and cut them in halves or quarters depending on their size. Cut the tofu into cubes. Finely chop the cilantro.
Cook the rice noodles according to the packing instructions. Keep warm.
Heat a pan. Add the sesame oil and spring onion and roast for about 3 minutes. Add the mushrooms and roast for a further 3 minutes. Deglaze with the vegetable stock.
Add ginger, coconut milk, rice syrup, soy sauce, the juice of one lime, curry paste, tofu and coconut milk. Bring to the boil once. Simmer at low heat for 10 minutes. Season with lime juice and salt if necessary.
Divide the soup into bowls, add rice noodles and top with cilantro, spring onion and sesame seeds.