Warm the oil in a pan over medium heat and add the minced garlic, onion and minced fresh ginger (if using). Cook for 5 mins, stirring occasionally, until the slightly softened.
Stir in the tofu, and cook for 2 mins, stirring, to lightly brown
Add the spices and the curry paste and stir til warmed through
Add the veggie broth and soy sauce, bring to a simmer. Simmer for 10 mins to bring the flavours together.
While the soup is simmering, cook the rice noodles according to package directions. You can also cook them right in the pot with the soup, but this will thicken your soup a little.
Turn off the heat. Add the sugar and lime. Stir and adjust flavours to taste. Add salt and/or sriracha to taste (optional).
Garnish with fresh cilantro and a wedge of lime (optional, but pretty).