• Heat 1 tablespoon oil in a large pot over medium heat. When the oil shimmers, add the shallots and garlic. Cook 1-2 minutes, until fragrant.
• Stir in the curry paste and curry powder and cook for 1 minute.
• Add the broth, peanut butter, coconut milk, and soy sauce, stirring to combine.
• Add the sweet potatoes and bring to a boil, reduce the heat to medium-low and simmer for 15 minutes, until the sweet potatoes are tender.

• Stir in the kale, tofu and rice noodles and cook for 5 minutes.
• Add salt if needed.


For the Halloumi

• Heat 1 tablespoon oil in a large skillet over medium heat.
• Rinse halloumi well, cut into cubes and press into the sesame seeds.
• Add the halloumi to the pan and cook until golden.
• Remove and set aside. 

• Ladle soup into bowls and top with halloumi.