Ingredients:
3 TBSP red curry paste
1 (13.5-ounce) can coconut milk
2 cups vegetable stock
1 TBSP fish sauce (omit or sub soy sauce for vegetarian version)
1 (12-ounce) package firm tofu, cubed
3 ounces shiitake mushrooms, thinly sliced
1/2 cup bean sprouts
1 red chili pepper, thinly sliced, plus more for garnish
4 ounces vermicelli noodles
2 cups baby spinach
1/4 cup chopped fresh cilantro leaves, plus more for garnish
Juice of 1/2 lime
Kosher salt, to taste
Red kamaboko (steamed fish cake), thinly sliced, for garnish (optional, omit for vegetarian version)