Prepare the wonton strip: Cut 6-8 wonton wrappers into thin strips. Fill a small pot with enough oil and turn on the heat. Once the oil is heated, quickly fry the wonton strips until golden brown. Remove and drain on a paper towel to absorb excess oil. Set aside until ready to use.
Make the curry paste: Place the soaked chiles, jalapeños, shallot, garlic, lemongrass, lime leaves, galangal, 1 teaspoon of salt, plus the cumin, coriander, and turmeric in a food processor.)
Add a drizzle of oil, then blend into a fine paste. (Alternatively, you can also use a mortar and pestle to pound the ingredients.)
Heat up a large wok and add 2 tablespoons of oil.
Add the ground chile paste and stir-fry over medium-low heat until fragrant. If it appears dry, add a little more oil. Please do not over-fry the paste or it will turn bitter.
Add the mushrooms and continue to stir-fry until they release their aroma.
Add the vegetable stock and bring the mixture to a boil. Season with the vegan fish sauce, palm sugar, and mushrooms seasoning.
Turn down the heat and add the coconut milk. Let it simmer for another 5 minutes. Taste and adjust the season accordingly.
While that’s simmering, cook your noodles of choice as directed by the package, then evenly divide the cooked noodles between three bowls.
Ladle the hot curry over the noodles. Garnish with fried wonton strips, shallots, sour mustard, lime wedges, and cilantro.