Gather your ingredients.
Mix together the coconut cream, thai red curry paste, lime juice and tamari.
Pour the soup base into the bottom of a jar, then layer with the red pepper, carrot, cabbage, edamame, tofu, chilli, spring onion, noodles and coriander.
To serve, top with boiling water and allow to stand for about 3-4 minutes until the noodles are cooked before giving it a good stir.
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