Make the Spice paste: Stem and seed the chilies. Soak them in warm water for 10~15 minutes or until soft. Drain and squeeze dry.
In a small food processor combine the chilies, minced shallots, garlic, lemongrass, galangal, cilantro roots/ stems, turmeric and salt. Grind to a smooth paste adding little bit of water. Spice paste can also be made using mortar and pestle.
Cook Noodles: Bring a large pot of water to boil, cook noodles for 3~5 minutes. Drain, rinse under cold water, drain again. Portion the noodles into 3 oz small wads, about the size of a small bird's nest and set aside.
Prep Accompaniments: Heat the oil in a saucepan over medium heat. Add the sliced garlic and fry for 3~5 minutes or until light brown and crispy. Remove from the oil onto a paper towel lined plate. In the same oil, fry the red chilies until crispy, about 2~3 minutes. Remove onto a paper towel.
Arrange all the other accompaniments in small serving bowls or on a large serving platter.
Make the Curry: In the same oil, stir in the spice paste and cook for 3~5 minutes or until fragrant. Add the tofu and mushrooms and stir well to coat with the spice paste.
Add the vegetable stock or water, tomatoes, light soy sauce, yellow bean sauce (or more soy sauce and coconut palm sugar), and salt. Bring to a boil.
Reduce the heat and simmer for 15~20 minutes. Taste and adjust the seasonings.
Ladle the curry sauce into a serving bowl and serve along with the accompaniments.
To Serve: Place a couple wads of noodles in a serving bowl, top with a generous amount of curry sauce, sprinkle all the condiments on top of the noodles and finish with a squeeze of fresh lime juice.