Thai Red Curry Soup 

Ingredients:
3 tablespoons red curry paste
1 (13.5-ounce) can coconut milk
2 cups vegetable stock
1 tablespoon fish sauce
1 (12-ounce) package firm tofu, cubed
3 ounces shiitake mushrooms, thinly sliced
½ cup bean sprouts
1 red chili pepper, thinly sliced (plus more for garnish)
4 ounces vermicelli noodles
2 cups baby spinach
¼ 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
Instructions:
Prepare the Broth:
In a large pot, heat a little oil over medium heat. Add the red curry paste and sauté for about 1-2 minutes until fragrant.
Add Coconut Milk and Stock:
Pour in the coconut milk and vegetable stock, stirring to combine. Bring the mixture to a gentle simmer.
Add Tofu and Vegetables:
Stir in the fish sauce, cubed tofu, shiitake mushrooms, and sliced red chili pepper. Let it simmer for about 5-7 minutes until the mushrooms are tender.
Cook the Noodles:
In a separate pot, cook the vermicelli noodles according to package instructions. Drain and set aside.
Finish the Soup:
Add the bean sprouts, baby spinach, and cooked vermicelli noodles to the soup. Stir gently until the spinach wilts. Squeeze in the lime juice and season with kosher salt to taste.
Serve:
Ladle the soup into bowls and garnish with chopped cilantro, additional red chili slices, and thinly sliced red kamaboko.