Boil rice noodles in salty water until tender.
In the meantime heat coconut oil in a pot and add cumin and coriander seeds, onions and garlic. Fry until translucent.
Add hot water, coconut milk, ginger, tomato paste and all other spices. Bring to a boil and let simmer for a couple of minutes. Add mushrooms, tofu and peanut butter. Let simmer for 5-10 minutes. Add the lemon juice and serve with rice noodles, carrot strips, spring onions and fresh coriander.