Remove most of the oil in the pot. I kept around 1 tbsp of the oil. In the same pot over high heat, add in the ginger and garlic.
Sauté until aromatic, 2 minutes.
Add in the peanut butter, curry powder, and sugar.
Mix until well-incorporated.
Pour in the vegetable broth, soy sauce, vegan fish sauce, and mix well. Cover the pot and leave to simmer until it boils, around 5 minutes.
Once it boils, lower the heat to medium and then pour in the coconut cream and lime juice. Taste the soup and season with salt or more soy sauce, if needed.
Leave the soup to simmer for 2 to 3 more minutes. Taste the soup and feel free to adjust to your taste by adding more soy sauce, sugar, or lime juice.
Add in the lime juice and chili sauce, if using, then mix well with the soup.
Add in the soaked noodles.
Leave for 1-2 minutes for the noodles to cook a bit more. You can also just place the cooked noodles in a large bowl and then pour over the soup when it's very hot.
Note: the noodles will cook down a little bit more from the hot soup.