Remove the water from the tofu by pressing the placing the tofu on a layer of paper towels and placing a heavy object on top of it. (See method I used.)  Meanwhile prepare the marinade by mixing the soy sauce, water, and lemon juice in a bowl. After 10 minutes, cut tofu into cubes and marinate for about 1 hour or best overnight.

In a medium size bowl, add 1 cup water, rice noodles and soak while preparing the soup, veggies, and tofu. 

Heat a non-stick skillet with 2 tablespoons of oil and stir fry carrots until tender. Remove carrots from the skillet and set aside. In the same skillet, add 1 tablespoon oil and stir fry bell pepper until tender. Remove bell pepper and set aside. Again in the same skillet, add 2 tablespoons of oil and fry tofu until crispy and golden brown on all sides.

In a blender, add chickpeas, coconut cream,  vegetable broth and process until it’s smooth and creamy. 

Heat a non-stick medium saucepan on medium heat and cook onion and garlic until tender. Transfer chickpea mixture to the saucepan and bring to a boil, then add curry paste and stir.

When the soup is boiling stir in rice noodles and carrots and cook for about 2 minutes on low heat.

Prepare 4 serving bowls and pour soup and top with bell pepper, cilantro, and crispy tofu. Best if served immediately.