Chop the mushrooms in half and place into a large bowl with all the ingredients for the marinade. Stir so everything is coated, then cover and place in the fridge for 1 hour, or up to overnight. Remove from the fridge once marinated and set aside as you prepare the rest of the curry.

Finely dice the red onion and heat 1 tbsp oil in the bottom of a large stockpot. Fry the onion for 2-3 minutes on a medium/high heat until it starts to soften. Then add the curry paste and stir to coat the onion. Fry for another minute to release some of the flavour.

Add the vegetable stock and coconut milk to the pan and bring everything to a gentle simmer.

Drain the mushrooms from the marinade, and grill them on a griddle pan on a medium/high heat until they are cooked through. Slice the tofu into slices and grill this too until the outside is crispy.

Cook the noodles (variety of your choice, I used rice noodles) and place in the bottom of your serving bowls. Divide the soup between four then top with some mushrooms and tofu. Add a sprinkle of sesame seeds, some fresh coriander and some sliced spring onions.