Heat a pot on medium high heat and add olive oil. Add the ginger, garlic, and curry paste.
Heat until fragrant.
Add vegetable broth, lemon grass, and kaffir lime leaf.
Bring to a simmer and then add coconut milk, maple syrup, tofu, noodles, green beans and carrots. Cook for a few minutes until the noodles are done and vegetables are crisp tender.
Remove from heat and stir in the lime juice.
Remove the lemon grass and kaffir lime leaf.
Ladle to bowls and top with cilantro, sriracha chili sauce, and black sesame seeds.