Here is a goal: what goes into homemade curry soup?

Which way makes more sense to accomplish this goal?
1 ounce dry rice sticks (pad Thai noodles), to yield about 3/4 cup softened noodles 2-3 cups boiling water, plus 3/4 cup for serving 1/4 cup kale ribbons 1/4 cup shredded carrots 1/2 cup cooked tofu cubes 1 green onion, thinly sliced 2 teaspoons Thai curry paste (see notes) 2 teaspoons tamari or soy sauce 2 tablespoons coconut cream