INGREDIENTS
2 cups
Baby spinach
1/2 cup
Bean sprouts
1/4 cup
Cilantro, fresh leaves
1/2
Lime, Juice of
1
Red chili pepper
3 oz
Shiitake mushrooms
1 12 ounce package
Tofu, firm
1 13.5 ounce can
Coconut milk
3 tbsp
Red curry paste
2 cups
Vegetable stock
1 tbsp
Fish sauce
4 oz
Vermicelli noodles
1
Kosher salt
Red kamaboko (steamed fish cake), thinly sliced, for garnish