Step 1

Add cabbage, bell peppers, and oil to a large pan. Saute on medium heat for 5 minutes, stirring often.

Step 2

Add salt, tofu cubes, and garlic. Cook another 3 minutes, stirring carefully to avoid breaking up the tofu.

Step 3

Add vegetable broth, coconut milk, udon noodles, curry powder, lemongrass paste, ginger paste, and fine garlic powder.

Step 4

Stir well, and gently simmer (uncovered) for 5 minutes. Add the baby spinach, stir to incorporate.

Step 5

Once spinach has wilted, transfer to serving bowls. Squeeze fresh lime juice wedge into the soup, and top with the chili garlic sauce or sambal. Serve with extra lime wedges.