Coconut Curry Soup

Red curry paste (4 tbsp or to taste)
5 cups water
2 cups coconut milk
Oil
2 Vegetable bouillon cubes
1 stalks green onion, diagonally sliced
1/2 large carrot, sliced thin
150g bean sprouts
Noodles, uncooked
175g Tofu, cubed
Cherry tomatoes, halved
1 tsp basil

Heat oil in pot, high heat. Add water and bouillon and coconut milk. Bring to boil. Add curry paste and whisk well.
In a separate pan, cook carrots with oil.
Add carrots, basil, noodles. Cook 5 min. Reduce heat to medium. Add tofu and half green onions. Just before serving, add bean sprouts, tomatoes and garnish each bowl with remaining green onions.