In a heavy saucepan heat the vegetable oil over moderately low heat and cook garlic and jalapeño, stirring, for 2-3 minutes until fragrant.
Add the curry powder (or paste) and cook, stirring constantly, for a few seconds.
Stir in the broth, add coconut milk, Drupe almond milk, salt and ginger, bring mixture to a boil. Lower heat and simmer for 6-7 minutes.
While the soup is simmering, place noodles in a large bowl, cover with warm water and let sit for 5 minutes. Meanwhile, bring a large pot of salted water to a boil.
Add noodles and cook for 5 minutes.
Pour noodles into a colander, rinse under cold water, and drain well.
Once soup has simmered, add tofu, tomatoes and lime juice. Cook over moderate heat, stirring, until soup is hot.
Divide the noodles among four bowls and ladle the soup over noodles. Sprinkle each serving with chopped coriander and drizzle pepper powder, if desired.