• Before starting, wash and dry all produce.
• Heat 1/2 tbsp (1 tbsp) oil in a large pot over medium-high. 
• Peel, then halve carrot lengthwise. Cut into 1/8-inch half-moons.
• When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then carrots. Cook for 5-6 min, stirring occasionally, until softened. Season with salt and pepper.

• Meanwhile, cut bok choy into 1/2-inch pieces. Rinse bok choy leaves to wash away any dirt.
• Juice lime.
• Remove outer layer of lemongrass, then cut in half crosswise. On a cutting board, using the back of a spoon or a pot, forcefully hit lemongrass to crush.
• Pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces.  Season with salt and pepper. 

• To the pot with carrots, add lemongrass, curry paste, ginger-garlic puree, chili-garlic sauce and 1 tbsp (2 tbsp) lime juice. Cook for 30 sec, until fragrant.
• Add stock powder, 1/4 tsp (1/2 tsp) sugar and 3 cups (6 cups) water. Cover and bring to a boil over high. Once boiling, reduce heat to medium. Cover and cook 4-5 min, stirring occasionally, until broth reduces slightly.
• Remove and discard lemongrass.
• Add bok choy and tofu. Cook for 3-4 min, until tofu is tender and warmed through.

• Once boiling, add ramen noodles. Cook uncovered for 1-2 min, until tender.
• Remove from heat, then add fish sauce. Stir to combine.
• Divide noodle soup between bowls.
• Tear cilantro over top.

If you've opted to get tofu, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season tofu the same way the recipe instructs you to season tilapia. 

Add tofu along with bok choy. Cook for 3-4 min, until tofu is tender and warmed through.