Place a medium pot on the stove.
Add the oil and gently fry the garlic, ginger and spring onions.
After a few minutes add the curry paste and give it a good stir.
Then add the carrots and baby corn.
After a few minutes add the coconut milk and water and add the noodles and spinach.
Let the noodles cook in this broth. Add more or less water as required.
Towards the end add soya sauce, sugar and rice wine vinegar and salt.
Cook for another 3-4 minutes.
Pour the soup into two bowls. Garnish with peanuts and sesame seeds and coriander leaves. Add a lemon wedge.